Place the potatoes in a large pot and cover with cold water and add in salt. Place on the stove over high heat and bring to a boil. Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 30 minutes.
While the potatoes are cooking, heat the butter and half &half over medium heat until they reach a bare simmer.
Drain the potatoes well and pass them through a potato ricer into a large mixing bowl. If you do not have a potato ricer, a potato masher will work or even a sturdy wire whisk will work when the hot butter mixture is added to the potatoes
Add the hot butter mixture along with the sour cream, and ranch powder mix to the potatoes. If using the ricer, gently fold the ingredients into the potatoes until well combined. If using the potato masher, mash the ingredients, all at once into the potatoes.
Fold the cheese into the mashed potatoes and transfer to a baking dish or casserole.
Top the potatoes with the tater tots, and place in the preheated oven for 18-20 minutes. Remove the casserole from the oven and top with the cheese and bacon. Return to the oven for an additional 5-7 minutes or until the cheese is golden brown. Remove from the oven and top with the chopped green onions.
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