Jump to recipePlace your prepared potatoes and parsnips into a large stockpot and cover with water. Add in 1 tsp of sea salt.
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Parsnip Mashed Potatoes 🥔🌱🧈
Parsnips are one of the most underrated vegetables and one of our favorites here at the CFC HQ (my family kitchen).
I don’t understand how parsnips aren’t more popular. Does your family like them?
They’re SO good.
This recipe is a really GREAT place to start if you’re wanting to try them out!
➡️ What are parsnips?
Parsnips are a root vegetable similar to carrots, but they are light cream-colored with a sweet, light nutty flavor.
Parsnips are incredibly nutrient-rich; packed with fiber, antioxidants, and many vitamins & minerals.
Low in calories while high in fiber, parsnips make a smart addition to a healthy diet.
You can even make your own ghee for this recipe.
8 servings
Ingredients:
- 1 lb Yukon gold potatoes, peeled & chopped
- 2 heaping cups parsnips, peeled & chopped
- 2-3 Tbsps milk of choice (unsweetened coconut milk, almond, cashew etc)
- 2 Tbsps ghee or clarified butter
- 2 Tbsps fresh chives, finely chopped
- sea salt and freshly ground black pepper, to taste
Optional: 1/4 cup freshly grated Parmesan cheese
Instructions:
Place your prepared potatoes and parsnips into a large stockpot and cover with water. Add in 1 tsp of sea salt.
Bring to a boil over high heat, and once it starts to bubble, reduce your heat to a simmer.
Simmer for about 15 minutes uncovered, or until veggies are very tender.
Once done, carefully drain the water and keep potatoes and parsnips in the same pot.
Add in your milk and ghee, then mash to your desired consistency.
Season with a tiny touch of sea salt and pepper to your taste.
Stir in the chives and ground parmesan, if desired.
Serve warm and enjoy!
❤Rachel
Ingredients
- 1 lb Yukon gold potatoes, peeled & chopped
- 2 heaping cups parsnips, peeled & chopped
- 2-3 Tbsps milk of choice (unsweetened coconut milk, almond, cashew etc)
- 2 Tbsps ghee or clarified butter
- 2 Tbsps fresh chives, finely chopped
- sea salt and freshly ground black pepper, to taste
Optional: 1/4 cup freshly grated Parmesan cheese
Instructions
- Place your prepared potatoes and parsnips into a large stockpot and cover with water. Add in 1 tsp of sea salt.
- Bring to a boil over high heat, and once it starts to bubble, reduce your heat to a simmer.
- Simmer for about 15 minutes uncovered, or until veggies are very tender.
- Once done, carefully drain the water and keep potatoes and parsnips in the same pot.
- Add in your milk and ghee, then mash to your desired consistency.
- Season with a tiny touch of sea salt and pepper to your taste.
- Stir in the chives and ground parmesan, if desired.
- Serve warm and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 lb Yukon gold potatoes, peeled & chopped
- 2 heaping cups parsnips, peeled & chopped
- 2-3 Tbsps milk of choice (unsweetened coconut milk, almond, cashew etc)
- 2 Tbsps ghee or clarified butter
- 2 Tbsps fresh chives, finely chopped
- sea salt and freshly ground black pepper, to taste
Optional: 1/4 cup freshly grated Parmesan cheese
Instructions
- Place your prepared potatoes and parsnips into a large stockpot and cover with water. Add in 1 tsp of sea salt.
- Bring to a boil over high heat, and once it starts to bubble, reduce your heat to a simmer.
- Simmer for about 15 minutes uncovered, or until veggies are very tender.
- Once done, carefully drain the water and keep potatoes and parsnips in the same pot.
- Add in your milk and ghee, then mash to your desired consistency.
- Season with a tiny touch of sea salt and pepper to your taste.
- Stir in the chives and ground parmesan, if desired.
- Serve warm and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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