Parsnip Mashed Potatoes

(Recipe by Del Sroufe; found at Nutrition Studies)

This recipe offers a healthy twist on the classic side dish. It combines parsnips and potatoes to create a creamy and flavorful mash without the need for dairy. The parsnips add a slightly sweet and nutty flavor, while garlic and vegetable broth provide a rich, savory taste. The result is a delicious vegan alternative to traditional mashed potatoes that pairs well with many dishes.

Ingredients:

• 2 pounds russet potatoes 

• 1 pound parsnips, peeled and cut into 1-inch chunks 

• Sea salt to taste

• White pepper to taste

Instructions:

1. Wash and peel the potatoes, and cut them into 1-inch chunks.

2. Place the potatoes in a pot with the parsnips. Add just enough water to cover the vegetables, and bring to a boil over high heat. 

3. Reduce the heat to medium and cook until tender, about 12–15 minutes.

4. Drain the vegetables, reserving the cooking liquid. 

5. Mash the vegetables with a hand masher. Add more cooking liquid if necessary until you reach the desired consistency. 

6. Season with salt and the white pepper.

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Nutrition Studies is the website of T. Colin Campbell, PhD’s Center for Nutrition Studies (CNS). T. Colin Campbell is a giant of the plant-based movement; in fact, he introduced the phrase “whole food plant-based”! This is a wonderful site to visit, to find WFPB recipes; to get information about CNS’s renowned plant-based nutrition course (yields the “Plant-Based Nutrition Certificate”); and to access other resources.

Here is a great recipe from the website for Dairy-Free Parsnip Mashed Potatoes.