Recipes » Side Dishes » Dairy-Free Parsnip Mashed Potatoes
T. Colin Campbell Center for Nutrition Studies

Author’s note: I like mashed potatoes as much as the next person, but since I no longer add unhealthy fats to my foods, I have looked for other ways to make my mashed potatoes creamy. Adding vegetables like parsnips is one of my favorite ways. They look like white carrots but have a mild tang that elevates an otherwise plain potato. If you don’t like parsnips, carrots or other root vegetables work just as well.


  • 2 pounds russet potatoes
  • 1 pound parsnips, peeled and cut into 1-inch chunks
  • Sea salt to taste
  • White pepper to taste


  • 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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