Parsnip Mashed Potatoes

Parsnip Mashed Potatoes

Serves 8

Unlike traditional mashed potatoes, this dish uses oat milk, a non-dairy alternative to cow's milk.

  • 3 pounds Russet potatoes
  • 1 pound parsnips
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon ground black pepper
  • 3/4 cup oat milk
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Scrub potatoes and parsnips and cut into smaller pieces. Place in a pot, cover with water, and bring to a boil. Simmer until potatoes are soft. Drain.

Mash potatoes and parsnips with butter, black pepper, and milk. Adjust seasoning to taste.

Nutritional Info: 
Per Serving:270 calories (50 from fat), 6g total fat, 3.5g saturated fat, 15mg cholesterol, 30mg sodium, 49g carbohydrate (6g dietary fiber, 5g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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