Easy Ranch Mashed Potatoes

Creamy yukon gold potatoes are mashed with an herb-filled ranch dressing blend and tangy vegan yogurt to create a dish that is complex, but oh so familiar. Perfect for the health-conscious ranch dressing lover. Super quick and easy, healthy, oil-free, gluten-free, and plant-based.

Yum Save this recipe to Yummly!

Yield: 6

Author: Courtney Crary- Not Like Mama

Easy Ranch Mashed Potatoes

Prep time: 3 MCook time: 9 MTotal time: 12 M

Creamy yukon gold potatoes are mashed with an herb-filled ranch dressing blend and tangy vegan yogurt to create a dish that is complex, but oh so familiar. Perfect for the health-conscious ranch dressing lover. Super quick and easy, healthy, oil-free, gluten-free, and plant-based.

Ingredients:

2.5 lbs yukon gold potatoes
1 cup vegan sour-cream or unsweetened, plain vegan soy, oat, or cashew yogurt
1 cup unsweetened, plain soy milk
1 Tbsp nutritional yeast
1 Tbsp dried parsley
2 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1 tsp dried onion flakes
¼ tsp black pepper
1 tsp dried chives
salt, to taste

Instructions:

Steam, boil, or pressure cook the potatoes until fork tender (I usedmy Instant Pot and pressure cook them on high with 1 cup of water for 9 minutes).
While the potatoes cook, prepare your ranch seasoning blend: in a small bowl, combine all of the seasonings except salt. Whisk to combine.
Once the potatoes are fork tender, carefully transfer them to a large mixing bowl. Add the vegan sour cream or yogurt and seasoning blend. Mash it up!
Slowly add the soy milk, stirring as you go. Stop when the potatoes reach your desired consistency (I find that between ½ -1 cup is perfect).
Add salt to taste! I find about 1 ½ - 2 tsp is perfect. Add the salt in small increments, stirring and tasting as you.
If desired, garnish fresh dill and chives.
Serve while still piping hot and enjoy!

Notes:

-Make absolutely sure that your soy milk and yogurt (if using) have NO ADDED SUGAR or FLAVOR!

Calories

327.53

Fat (grams)

9.54

Sat. Fat (grams)

7.37

Carbs (grams)

52.31

Fiber (grams)

5.63

Net carbs

46.68

Sugar (grams)

8.00

Protein (grams)

10.17

Sodium (milligrams)

200.13

Cholesterol (grams)

1.73

Did you make this recipe?

Tag @notlikemama on instagram and hashtag it #notlikemama

Created using The Recipes Generator

About the recipe:

Ranch is a big part of middle-America’s diet. My mom *tried* to make sure there was always salad with dinner. Her definition of “salad” was romaine lettuce, still in the salad spinner, with a bottle of ranch beside it. In middle America, salads have ranch. My high school classmates liked to dip their Little Ceasar’s “Hot and Ready” pizzas in ranch. In middle-America, Ranch is an all-purpose dipping sauce. My sister-in-law puts it on her spaghetti. In middle-America, Ranch is pasta sauce.

I’ve never been a huge fan of ranch, even in my meat-eating days. It was too fatty. It seemed silly to me to take something healthy and low in calories, and douse them dill-flavored mayonnaise.

HOWEVER, I do LOVE the fresh, herb-filled seasoning blend that is found in ranch dressing, and the tangy acidity that accompanies the mayonnaise. Why not take that flavor profile, minus the globs of saturated fat, and add it to mashed potatoes?

I ended up liking this mashed potato recipe best out of ALL the mashed potato recipes I’ve made thus far. The flavor is complex, but familiar. It has a rich, creamy mouthfeel, despite having no added fat. If you like ranch dressing but want to avoid the excess calories or processed foods, this recipe is for you!

RECIPE NOTES:

Because this recipe is so simple, I only have a few recipe notes:

As with all my other mashed potato recipes, I recommend using yukon gold potatoes. I’ve tried making oil-free mashed potatoes with russet and Idaho- they can’t hold a candle to the creamy texture of yukon golds.
I also recommend steaming or pressure cooking your potatoes rather than boiling. When excluding oil, we want to maintain as much of the potato’s starch as possible. Boiling removes some of that starch, resulting in a less creamy texture. Pressure cooking is by far the quickest option.
I can’t state this strongly enough: make absolutely sure that your soy milk and yogurt (if using) have NO ADDED SUGAR or FLAVOR! Trust me- nothing ruins vegan mashed potatoes like vanilla soy milk (yes, I am speaking from experience). Look for brands that are as plain as possible.
To keep this recipe oil-free, use plain vegan yogurt. Avoid coconut and almond, as they tend to have a strong flavor. Choose an oat, cashew, or soy yogurt instead. If keeping this oil-free isn’t a concern, choose a vegan sour cream (Tofutti is a good brand).

In summary, Ranch + Mashed potatoes are a dang match made in heaven. Use them to bring a little bit of that complex, yet familiar flavor to your holiday dinner table, your summer BBQ, and anything in between.

Did you make this recipe? Let me know! Tag me on Instagram @notlikemama. I love to see your versions of my recipes!

Happy Cooking,

✌️Courtney