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a close up shot of mashed potatoes with pools of butter, fresh dill, and fresh chives

Ranch Mashed Potatoes

Creamy vegan mashed potatoes made with vegan ranch dressing, fresh dill, fresh chives, and vegan butter for an epic side dish!
5 from 1 vote
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Course: Vegetarian Sides
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings


  • 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


  • 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!


  • 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.


Serving: 1serving | Calories: 327kcal | Carbohydrates: 40g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 292mg | Potassium: 972mg | Fiber: 6g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 43mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!