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Parsnip Mashed Potatoes

Serves 8
Time 30 min
Unlike traditional mashed potatoes, this dish uses oatmilk, a nondairy alternative to cow's milk.
Ingredients
  • 3 pounds Russet potatoes
  • 1 pound parsnips
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon ground black pepper
  • 3/4 cup oatmilk
  • 1/4 teaspoon fine sea salt
Method

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, about 20 minutes. Drain.

Mash potatoes and parsnips with butter, salt, black pepper and oatmilk.

Adjust seasoning to taste.

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.
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  • 3 pounds Russet potatoes
  • 1 pound parsnips
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon ground black pepper
  • 3/4 cup oatmilk
  • 1/4 teaspoon fine sea salt