Cover and simmer for 20 to 30 minutes or until parsnips are very tender. An old-fashioned potato masher works perfectly for me.ĭid 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. Bring parsnips, chicken broth and water to boiling in a medium saucepan reduce heat. 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.The cast iron just conducts the heat so much better. With the lid on my cast iron Dutch oven, the potatoes cook faster than a traditional pot.You can find nutritional yeast at Trader Joe’s or Bragg’s nutritional yeast is available in most well-stocked grocery stores.I love this almond milk because it only has two ingredients: filtered water and almonds. I used Elmhurst unsweetened almond milk.When/if reheating the potatoes, you may need to stir in a little extra almond milk.This recipe was originally published on Novembut has been updated with new photos and recipe tips to improve the reader experience.Nutritional yeast: Sub in parmesan cheese if not worried about dairy-free.Almond milk: Any milk or cream you choose can be used.Stir in milk, salt, pepper, garlic powder and. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes. In a medium saucepan, cover the vegetables pieces with cold water. Parsnips: Try turnips or sweet potatoes. Scrub parsnips and potatoes under running water and peel.Yukon gold potatoes: Use any potatoes that you like.Thank you for supporting Inspired Fresh Life. 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. Top with chives or other fresh herbs to serve, if desired.You may need to add a little more almond milk a tablespoon at a time to reach the desired creaminess. Using a potato masher, mash all the ingredients together well.Once the veggies are fork tender, drain them, then return to the pot, and add the garlic, salt, pepper, nutritional yeast, and almond milk.
#MASHED POTATOES AND PARSNIPS SKIN#
Peel away the dry outer layers of skin from garlic head, leaving skins and cloves intact.
Meanwhile, preheat oven to 350 degrees F.
In a covered Dutch oven or large saucepan, cook potato and parsnip for 25 minutes in enough boiling salted water to cover drain. Set a burner to medium-high, and cook until the parsnips and potatoes are fork tender, about 20 minutes. Peel potatoes and parsnips cut into 1/2-inch chunks.(I used medium-sized Yukon gold potatoes, so no need to peel.) Cut the potatoes into quarters, then place both the parsnips and potatoes into a large pot of water, such as a Dutch oven. Begin by peeling the parsnips and cutting into small chunks, no more than half-inch pieces.Almond milk: Make sure to use unsweetened almond milk.Plus, it’s high in both vitamin B and protein. Nutritional yeast: It has a cheesy, savory flavor.Yukon gold potatoes: They make super creamy mashed potatoes with a subtle buttery flavor.Parsnips: Low in calories and high in fiber.
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