8 medium size potatoes (4 lbs.), peeled and cut up
1/4 - 1/2 c. low-fat milk (for desired consistancy)
1 c. low fat sour cream
8 oz. low-fat cream cheese
4 Tbls. butter
1 pkg. dry ranch dressing mix
2 c. shredded cheddar cheese, divided
8 slices center-cut bacon, cooked and crumbled
1-1/2 c. crushed cornflakes
4 Tbls. butter, melted
3 Tbls. scallions or chives, garnish
Boil potatoes until tender, about 35-45 minutes. Don’t over boil. Drain and mash in a large bowl.
In another bowl, mix together milk, sour cream, cream cheese and ranch dressing mix. Add to potatoes. Stir in 1 cup of cheese and bacon. If mixture seems a little thick, you can add more milk.
Spoon into a lightly greased 9 x 13” baking dish or large oval casserole dish. Sprinkle remaining cheese and then cornflakes on top. Drizzle butter on top of the cornflakes.
Bake at 350 degrees for 30-45 minutes until hot and bubbly (bake longer if you made ahead and refrigerated them before baking).
Garnish with fresh chopped chives or scallion onions on top