1 1/2 lbs yukon gold potatoes, peeled
1 cup sour cream
1 envelope ranch salad dressing mix, unprepared (Hidden Valley brand)
2 1/2 cups shredded cheddar cheese
6 slices cooked bacon, chopped
3 green onions, thinly sliced
2 tablespoon butter
1/2 cup evaporated milk
1 tablespoon minced garlic
Add potatoes into a large pot with water until potatoes are covered. Add minced garlic.Bring to boil, reduce heat and simmer, covered, 15-20 minutes until done.
Drain potatoes in a colander and let the potatoes rest in the colander so most or all the steam can evaporate , about 15 minutes or so.( A tip I learned from “Emeril Lagasse” years ago when I use to watch his show.)
In a large pot warm carnation milk, butter,ranch dressing mix and whisk. Then add potatoes, sour cream,and mash until the potatoes are well mashed. Then fold in, lightly stirring in 1 1/2 cup cheese, a handful of bacon and green onions.
Spread into large casserole dish. Bake in the oven on 350 degrees for 15 minutes . Remove from oven and sprinkle the top with the remaining 1 cup of cheese and bake for an additional 5 minutes until the cheese has melted.
Garnish with more bacon and green onion. Enjoy