Parsnip Mashed Potatoes
The most delicious mashed potatoes you have ever had. Try this healthy root vegetable mash with parsnips, ghee, white pepper, garlic and sea salt.
This recipe is different than traditional mashed potatoes, as it does not use milk or cream. Use the liquid the vegetables are cooked in plus the healthy ghee to create a creamy finish.
INGREDIENTS FOR PARSNIP MASHED POTATO RECIPE
You will need the following ingredients to make this recipe:
- Parsnips
- Garlic clove
- Ghee
- White pepper
- Sea salt
To make this recipe, you will also need a food processor or high speed blender. A hand masher will not work.
CHEF TIPS
This recipe requires a food processor or high speed blender. A hand masher will not work.
Using a food processor such as a Cuisinart will give you a chunky finish.
A high speed blender, such as a Vitamix will give you a smooth finish. Both taste delicious, but deliver different textures. Try both and see what you like.
Parsnips are in season from the fall through spring. The flavor of them changes depending on the season. Always taste test your dish before serving to adjust the amount of sea salt and ghee.
IF YOU LIKE THIS ROOT VEGETABLE SIDE DISH, TRY THE FOLLOWING
- Healthy Cauliflower Mashed Potatoes
- Spicy Crispy Mashed Potatoes
- Roasted Rainbow Carrots Recipe
- Roasted Kabocha Squash Spears
- Simple Roasted Radishes
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Parsnip Mashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Stove
- Cuisine: American
- Diet: Gluten Free
Description
Try this healthy root vegetable mashed potato dish made with parsnips, ghee, white pepper, garlic and sea salt. A great alternative to mashed potatoes.
Ingredients
- 2 lbs parsnips
- 1/2 cup reserved water from cooked parsnips
- 1–2 garlic cloves
- 2–3 TBSP ghee
- 1 tsp sea salt
- 1/4 tsp white pepper
Instructions
- Chop parsnips into 1-inch pieces. Add to a medium pot, cover with water, bring to a boil. Cook till potatoes are soft, about 10-15 minutes.
- Reserve 1/2 cup of water from cooked parsnip. Set aside.
- Drain parsnips. Add to high speed blender or food processor. Add 1/4 cup of water, garlic, ghee, sea salt and white pepper. Blend till smooth. Add more water to get to a smooth consistency. Taste test, add more ghee and sea salt as desired.
- Serve immediately or store in a glass meal prep container in the fridge for up to 1 week. Great recipe for meal prep.
Notes
You can make this recipe with any root vegetable. Try combining celery root, white sweet potato or parsnip together for a great take on mashed potatoes.
Using a high speed blender, like a Vitamix, will give you a smooth finish.
Using a food processor, like a Cuisinart, will give you a chunky finish. Both are delicious, but different textures.
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