Any type of potato is my comfort food. Baked, mashed, smashed, diced, shredded, stuffed, fried… I love it all. But there is something about mashed potatoes that really does it. With herb mashed potatoes it’s creamy, tangy, and just the right amount of salty. You can’t get a much better description for comfort food. I hope you enjoy it as much as I do. I always have to make a pretty good amount and James and I (mainly the “I” part of that) will eat it with whatever other meals we’ll have that week. So this recipe makes a good amount of herb mashed potatoes.
Herb Mashed Potatoes
- 1 5lb. bag of potatoes
- 1/4 c vegan butter (I use soy-free Earth Balance)
- 1 recipe of my Dairy-Free Ranch
- 1/4-1/2 c unsweetened plant-based milk (depending on creaminess, I usually use almond milk, but if you want it to be more comforting, aka fattening, use coconut cream from the can)
- Salt and Pepper to taste
- Wash and chop potatoes. I usually keep the skin on, but if you don’t like the skin, peel them.
- Add them to a large pot and cover potatoes with enough water to cover them. You don’t want to cover them too much because when potatoes boil they tend to boil over more easily than other starches. Leave room in the pot for boiling.
- Add to high heat, cover, and get to a boil. Keep at a rolling boil until potatoes are soft. If you like chunky potatoes, make sure you can easily poke a fork through but still can pick up the potato without it breaking. If you want it more creamy and soft, wait until the potato breaks in half when you try to pick it up with a fork.
- Turn off heat, drain water. Add butter and ranch dressing. Mix thoroughly. Just by stirring the potatoes they should be breaking down and getting creamier. If potatoes are still dry, add the unsweetened plant-based milk until it is the right consistency. Taste, add salt and pepper if desired.
- Ready to serve! Add as a side to almost any meal!