Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Boil the cubed potatoes in salted water for 10–12 minutes or until tender. Drain well and return them to the pot.

In a large bowl, combine melted butter, sour cream, ranch dressing, and half of the cheddar cheese. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.

Fold in crumbled bacon and chopped green onions, saving a small amount of bacon and green onions for topping.

Transfer the mashed potatoes to the prepared baking dish and spread evenly. Top with the remaining shredded cheddar cheese, bacon, and green onions.

Bake for 20–25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and sprinkle with chopped parsley for garnish, if desired. Serve hot and enjoy!