Parsnip Mashed Potatoes
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!
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