If you're looking to add some oomph to your Holiday potatoes this year then I highly recommend you make these Vegan Ranch Mashed Potatoes! These dairy-free mashed potatoes use vegan ranch dressing, vegan butter, & tons of fresh herbs for the best creamy ranch potato side dish!
Last year I made the most epic Vegan Caramelized Onion Mashed Potatoes and this year we are switching it up with a new jazzed-up mashed potato flavor- garlic ranch mashed potatoes that is!
While this may not be a *traditional* mashed potato recipe, it sure is a delicious one! It's the perfect way to spice up mashed potatoes by adding in some ranch dressing, fresh dill, & sharp garlicky chives!
Ingredients:
This recipe contains 9 simple ingredients (including salt & pepper) and takes about 30 minutes total to whip up!
- Russet/Yukon Potatoes
- Ranch dressing (I used Primal Kitchen Vegan Ranch)
- Vegan butter ( I used Miyokos brand)
- Nutritional Yeast
- Garlic powder (can be subbed for roasted garlic)
- Salt & Pepper
- Fresh dill
- Fresh chives
How to make creamy ranch mashed potatoes
When it comes to mashed potatoes, the secret sauce is all about HOW you prep, cook, and mash the potatoes.
First cook the potatoes
First things first, make sure to choose starchy potatoes over waxy potatoes. They will give the best smooth and creamy consistency. For this recipe, I used a mix of mostly Russet potatoes with a few Yukon gold to add a bit more flavor to the potatoes.
Next, I ALWAYS peel and rinse my potatoes to remove some of the starch on the outside. Also, while potato skin can technically be left on, I always peel it off so the potatoes get truly creamy.
Once the potatoes are peeled, cut into quarters and add to a pot. Then, fill the pot with salty cold water until it covers the potatoes by about 1 inch. The key here is to make sure the water is REALLY salty for the best results.
After that, bring the potatoes to a boil and cook for 15-20 minutes until they are tender and easy to pierce with a fork.
Then, strain the potatoes and immediately add them back to the pot.
Mash the potatoes
As soon as the potatoes are back in the pot, begin mashing them while they are warm. P.S- here is the potato masher I use!
Add in the remaining ingredients:
Once the potatoes are roughly mashed, add the remaining ingredients including the vegan ranch, vegan butter, nutritional yeast, dill, & chives, and mash together until mixed. Be careful not to over-mash the potatoes here or they may end up too gummy!
Top with fresh dill & chives
While we already adding the fresh dill & chives to the mashed potatoes, I like to add more on top. Plus, of course, I add a little extra vegan butter for those dreamy melted pools of butter I know you want in these dill mashed potatoes!
FAQ & Substitutions:
Of course! While Primal Kitchen is by far my favorite vegan ranch dressing, any dressing works here. If you aren't vegan, you can even sub in normal ranch dressing for the same results. If you aren't able to find dressing near you, here's a recipe for a homemade vegan ranch dressing as well!
I REALLY don't recommend subbing butter for milk. The fat from the butter is crucial to give these potatoes their desirable taste and texture. If you really need to keep these mashed potatoes oil-free, the best milk to use would be full-fat coconut milk. Also, while I have not personally tested this recipe with regular butter, it should work 1:1 as a substitution!
Mashed potatoes are truly best the day they are made, however, leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
Mashed potato troublehsooting:
Why are my mashed potatoes gummy?
Gummy mashed potatoes are usually due to two things: using the wrong potatoes (aka waxy potatoes) or over-mashing the potatoes. If you over-mash the potatoes, too much starch is released and that is not ideal. If you're worried about over-mashing, you can also blend the potatoes with a hand blender instead.
Why are my mashed potatoes dry?
Dry mashed potatoes usually come from too little fat or from overcooking potatoes. Boiled potatoes are naturally pretty dry, but overcooking them leads to them absorbing too much water. Too much water= potatoes that never get creamy. Also, as mentioned above, you really need fat for the best ranch mashed potato texture!
I truly hope you love these creamy & flavorful Vegan Ranch Mashed Potatoes! They have the perfect mix of tangy ranch flavor mixed with sharp chives, herby dill, and creamy smooth vegan butter. Enjoy!
-TSG
More epic vegetarian side dishes for the Holidays:
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Ranch Mashed Potatoes
Ingredients
- 6 medium potatoes russet/yukon mix preferred, peeled and cut into fourths
- ½ cup vegan ranch dressing
- 4-6 tablespoon vegan butter
- 2 tablespoon nutritional yeast
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh chives chopped
- 1 teaspoon garlic powder
- Salt & pepper to taste use as much or as little as needed, will vary based on preference
Instructions
- Peel & rinse the potatoes. Then cut into fourths and add the potatoes to a large pot.
- Fill the pot of potatoes with cold water until the potatoes are just covered by about 1" of water. Add a generous amount of salt to the water until the water tastes salty.
- Bring the pot of potatoes to a boil and cook for 15-20 minutes until you can pierce the potatoes with a fork/knife and they are the same consistency all the way through.
- As soon as the potatoes are cooked, strain and add back to the pot. Use a potato masher to roughly mash the potatoes while still hot.
- Once the potatoes are partially mashed, add in the rest of the ingredients and mash everything together until combined. Season with salt & pepper to your liking. Make sure not to over-mash your mashed potatoes for the best texture!
- Top with additional fresh herbs, a drizzle of vegan ranch, and extra vegan butter. Then serve & enjoy!
Notes
- Potatoes are best enjoyed on the day the potatoes are cooked. If you are making an hour or two ahead of eating make sure to keep warm and covered so the potatoes do not dry out.
- Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer up to 1 month.
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