Ingredients (13)
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large russet potatoes 3
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milk ¼ cup
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unsalted butter 2 tablespoons
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crispy bacon, chopped 1 cup
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chives, finely minced 1 tablespoon
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cayenne pepper (optional) 1 teaspoon
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scallions, chopped
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kosher salt
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freshly ground black pepper
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cheddar cheese, grated 4 ounces
Compound Butter
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unsalted butter ½ stick (4 tbsp)
Steps (7)
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1
Start by peeling and chopping 3 large russet potatoes one at a time. Immediately upon chopping, place the pieces into a saucepot filled with water (off the heat).
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2
Salt the water and bring it all up to a simmer. Once at a simmer, cook the potatoes for 15–20 minutes, until a paring knife inserted into a potato chunk and twisted effortlessly cracks the cube in half, in which the potatoes are ready to drain.
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3
Drain the potatoes and use a potato ricer to rice the potatoes back into a saucepot.
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4
Once all of the potato pieces have been riced, add in ¼ cup of milk, 2 tablespoons of unsalted butter, 1 cup of crispy chopped bacon, 1 tablespoon of finely minced chives, an optional teaspoon of cayenne pepper, chopped scallions and a few hefty shakes of Hidden Valley® Ranch seasoning.
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5
Add 4 ounces of grated cheddar and a few generous twists of freshly ground black pepper and mix until thoroughly combined.
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6
Ranch Compound Butter:
Add a hefty shake of Hidden Valley® Ranch seasoning to ½ a stick of unsalted butter and whisk to combine.
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7
Plate a bowl of potatoes and top with even more garnishes: shredded cheese, bacon, scallions and a big scoop of Hidden Valley® Ranch compound butter.
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