Parsnip Mashed Potatoes

The parsnips give these Parsnip Mashed Potatoes a deliciously complex flavor, and the nutritional yeast adds a hint of cheese flavor without adding any dairy. (See substitutions below.) Why not try a unique take on the traditional mashed potatoes for your your next dinner?

These potatoes are on regular rotation in our house during the winter months when parsnips are readily available. We love the super creamy texture and the added flavor from the parsnips and garlic—no gravy needed for these mashed potatoes.

You’ll also love that they are pretty healthy for you. Parsnip Mashed potatoes are vegan and Whole30 friendly. But hey, all anyone will notice is how great they taste.

FAQS:

What are parsnips?Parsnips look like cream colored carrots, but they tasted much different. They have a sweet, earthy or nutty flavor. They’re a delicious addition to many winter dishes.

Can mashed potatoes be made ahead of time?Absolutely. You may just need to add a bit more milk when you reheat them, as they will thicken after being refrigerated.

How long can I store leftover mashed potatoes? Store in an airtight container up to four days in the refrigerator. You can then reheat them in the microwave or covered in the oven.

Can I freeze leftover mashed potatoes?Yes, you can. But, they will sometimes be a little watery after thawing. If I freeze mashed potatoes, I usually turn them into a mashed potato casserole.

PARSNIP MASHED POTATO INGREDIENTS:

• Parsnips: Low in calories and high in fiber.
• Yukon gold potatoes: They make super creamy mashed potatoes with a subtle buttery flavor.
• Nutritional yeast: It has a cheesy, savory flavor. Plus, it’s high in both vitamin B and protein.
• Almond milk: Make sure to use unsweetened almond milk.

PREPARE PARSNIP MASHED POTATOES:

• Begin by peeling the parsnips and cutting into small chunks, no more than half-inch pieces. Cut the potatoes into quarters, then place both the parsnips and potatoes into a large pot of water, such as a Dutch oven. (I used medium-sized Yukon gold potatoes, so no need to peel.)
• Set a burner to medium-high, and cook until the parsnips and potatoes are fork tender, about 20 minutes. Once the veggies are fork tender, drain them, then return to the pot, and add the garlic, salt, pepper, nutritional yeast, and almond milk.
• Using a potato masher, mash all the ingredients together well. You may need to add a little more almond milk a tablespoon at a time to reach the desired creaminess.
• Top with chives or other fresh herbs to serve, if desired.

SERVING SUGGESTIONS:

While you can serve Parsnip and Potato Mash with any main dish you like, a few of my favorites are:

• Air Fryer Cornish Game Hens
• Buttermilk Brined Roasted Chicken
• Air Fryer Whole Chicken
• Whole Smoked Chicken
• Smoked Pork Loin
• Smoked Chuck Roast

Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Thank you for supporting Inspired Fresh Life.

INGREDIENT SUBSTITUTIONS:

• Yukon gold potatoes: Use any potatoes that you like.
• Parsnips: Try turnips or sweet potatoes.
• Almond milk: Any milk or cream you choose can be used. You could even use some Greek yogurt.
• Nutritional yeast: Sub in parmesan cheese if not worried about dairy-free.

RECIPE NOTES:

• This recipe was originally published on November 14, 2017 but has been updated with new photos and recipe tips to improve the reader experience.
• When/if reheating the potatoes, you may need to stir in a little extra almond milk.
• I used Elmhurst unsweetened almond milk. I love this almond milk because it only has two ingredients: filtered water and almonds.
• You can find nutritional yeast at Trader Joe’s or Bragg’s nutritional yeast is available in most well-stocked grocery stores.
• With the lid on my cast iron Dutch oven, the potatoes cook faster than a traditional pot. The cast iron just conducts the heat so much better.
• Yes, you could use an electric mixer for the potatoes, but I often find that I don’t get the consistency I like with the mixer. An old-fashioned potato masher works perfectly for me.

Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?

PIN THIS RECIPE FOR LATER: