• 1 pound yukon gold potatoes (about 4 medium)
• 2 tablespoon light butter
• 1 teaspoons salt
• 1 teaspoons pepper
• 1 cup(s) reduced-fat ranch dressing
• 2 piece turkey bacon slices, cooked and crumbled

Bring potatoes and water to cover to a boil in a large Dutch oven; boil 15 to 20 minutes or until tender. Drain; peel, if desired.
Beat potatoes at low speed with an electric mixer just until mashed. Add butter, salt, and pepper, beating until butter is melted. Gradually add dressing, beating just until smooth. Top with crumbled bacon; serve immediately.