Creamy Mashed Potatoes and Parsnips, oh yes! This is the perfect holiday side dish, and will satisfy traditionalists as well as those looking for a healthier or gourmet twist to the classic. We use Yukon Gold potatoes for a smooth, creamy potato texture, and add just a few parsnips to add an ever-so-slightly sweet and earthy touch.
It's super easy to veganize Mashed Potatoes by using vegan margarine, or garlic-infused olive oil for a garlic-forward mashed potato, and using unflavored plant-based milk instead of the traditional butter and cream. You'll never miss the dairy, especially if you smother it in vegan gravy or are enjoying it alongside a hearty main dish such as Holiday Quinoa Loaf, or Vegan Meatballs.
This recipe for Mashed Potatoes and Parsnips makes at least 8 good-sized servings, so feel free to cut in half if you don't need that much. But, I recommend making the full serving size because leftovers keep well and whoever gets sick of mashed potatoes? It's a great size to make for a large family meal or to bring to Friendsgiving, especially when your friends are not vegan. Let them eat bird and you can enjoy a big bowl of Mashed Potatoes and Parsnips, sharing the rest, letting them taste and experience how delicious vegan food is!
Why parsnips? Parsnips look like carrots, but are creamy white in color. And, similar to carrots, they are a slightly sweet vegetable. I like to eat as many plants as possible for the variety of nutritional profiles they bring. Parsnips add a hint of sweet earthiness to potatoes for a delicious yet slightly unique mashed potato dish. Plus, they add more fiber, vitamin C and other vitamins to an otherwise nutritionally one-dimensional dish.
I like to keep my potatoes just a bit chunky for a rustic style mashed potato. I know sometimes people mix their potatoes with an electric mixer, but I do not recommend this. You risk releasing too much starch from the potatoes resulting in a gummy texture. Isn't it better to chew a few potato lumps than try to swallow a gummy mess? To me, the answer is clear. Get a potato masher and enlist your kids to mash for you.
Serve Vegan Mashed Potatoes and Parsnips with a dab of vegan margarine, vegan sour cream, or smothered in vegan gravy. Add a few chopped chives if desired.
FODMAPs: Potatoes and parsnips are both easily enjoyed on a low-FODMAP diet. Be sure to use non-dairy ingredients to mix-in to avoid lactose. Note that some vegan margarines contain cashews, so look at ingredients before purchasing and avoid cashews. This recipe is not only low-FODMAP, it is vegan and gluten-free. It's the perfect answer for a Thanksgiving side that will not upset anyone's tummy.
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