Peel and quarter the russet potatoes.

Place potatoes in a large stockpot.

Cover with cold water and bring to a boil.

Boil until fork tender (easily pierced without falling apart).

Drain the potatoes.

Transfer potatoes to a large mixing bowl or stand mixer bowl.

Mash potatoes until smooth using a mixer or potato masher.

Add butter, cream cheese, and half-and-half.

Mix until well incorporated.

Sprinkle in ground pepper and powdered ranch dip mix.

Stir to combine.

Mix in cooked bacon, minced green onion, and shredded cheddar cheese.

Ensure all ingredients are evenly distributed.

Preheat oven to 375°F (190°C).

Prepare a piping bag with a coupler and a large decorative tip.

Fill the piping bag with the mixed potatoes.

Pipe tall round stacks of potatoes onto a nonstick baking sheet sprayed with nonstick spray.

Bake until the potatoes turn golden brown on top (approximately 20-30 minutes).

Remove from baking sheet with a spatula.

Serve immediately as duchess potatoes or as traditional mashed potatoes.