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Parsnip & Sweet Potato Mashed Potatoes

Parsnip Mashed Potatoes

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  • Author: Chef Whitney Aronoff
  • 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

Scale
  • 2 lbs parsnips
  • 1/2 cup reserved water from cooked parsnips
  • 12 garlic cloves
  • 23 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.