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Author Notes: This recipe comes from my mother actually. She made these mashed potatoes a few nights ago and they were absolutely the best potatoes I have ever had. They had such a depth of flavor, from the creaminess of the potatoes, to the bold, richness of the French onion and ranch, to the smokiness of the bacon that just tied the whole dish together. These potatoes make quite a bit, and none were left after that meal. When asking my mom for the recipe, she had told me she just made it up on the spot. Maybe that’s where I get my spontaneous approach to food from. —N. C. Stephens
- 5 pounds Red potatoes
- 1 (12oz) can Evaporated Milk
- 1/2 (16oz) French Onion Dip
- 4 tablespoons Butter
- 1 packet Ranch dip
- 1 (16oz) Sour cream
- 1/2 - 1 cups Whole Milk
- 2 cups Cheddar cheese
- 5-6 pieces Bacon strips
- 1/2 cup Cheddar cheese (for topping)
- pinches Salt and pepper, to taste
- In a large stock pot, fill half way up with water and bring to a boil. Once at a boil, toss your potatoes in and let simmer until fork tender, about 30 – 45 minutes depending on the size and inner angst of your potatoes. After tender, drain potatoes.
- Preheat your oven to 350°F (182°C). Continue by mashing the potatoes, destroying all their hopes and dreams of a better life. After you have brutally destroyed your potatoes future, add the evaporated milk, French onion dip, butter, ranch, sour cream, milk, cheddar cheese, and bacon. Mix well to combine. Add salt and pepper to taste.
- Transfer your mashed potatoes to an oven safe dish. Sprinkle on the rest of the cheese. Bake at 350°F for 45 minutes to 1 hour, or until the cheese is melted and bubbly
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0