Easy Healthy Mashed Parsnips and Potatoes (No Dairy)
Servings: 4 servings
Calories:
Add a twist into your side dish with Mashed Parsnips. Parsnips have a subtle sweet licorice scent, plus fresh thyme and garlic, for a bold flavor you won't find in your typical mash. Since parsnips are similar in color and texture to potatoes, the two root veggies seamlessly blend together.
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Equipment
- Large Sauce Pan or small stock pan
- Handheld mixer
Ingredients
- 3 russet potatoes (or 1 lb.) large, peeled, and quartered
- 4 parsnips (or 1 lb.) medium, peeled, and cut in 2-inch pieces
- 1½ cups vegetable stock
- ⅓ cup plant-based creamy unsweetened milk (almond, cashew, or oat)
- ¼ cup non-dairy butter (optional, avoid brands with coconut oil)
- salt and pepper to taste
- 1 tablespoon chives or green onions minced for garnish
Instructions
- Peel the potatoes and parsnips and chop. Do try to keep them somewhat uniform in size. The potato pieces should all be a similar size. The parsnips should be slightly smaller than the chopped potatoes as they take longer to cook.
- Combine the potatoes and parsnip pieces in a large pot. the parsnips on the bottom then the potatoes on top. Cover with water and bring to a boil. Place cover on the pot and then reduce the heat to a high simmer. Cook for 40 minutes or until you can easily mash a parsnip piece with the side of a wooden spoon.
- Do not drain the potatoes and parsnips. Add plant-based creamy unsweetened milk, salt, and pepper. And mash with a kitchen tool if your choice. I like to use a handheld mixer for this. Once mixture is smooth fold in vegan butter if using. Taste and add more salt and pepper to your liking. Transfer to serving dish and top with chives.
Notes
- Parsnips (like carrots) will not cook/soften quite as quickly as russet potatoes. So it’s good to cut them into smaller pieces than the potatoes and also to keep them on the bottom as they cook.
- Make sure to test a parsnip piece to make sure everything has softened enough, because if you test a potato piece, it’s possible it could be done before the parsnips, and then you’ll begin mashing and end up with a few small bits of still-hard parsnips.
- It is super hard to find a vegan butter with no oil, so I tend to omit and really don’t miss it. I have also been known to use Molly McButter powder to get the buttery taste.
