Dairy-Free Parsnip Mashed Potatoes
This recipe offers a healthy twist on the classic side dish. It combines parsnips and potatoes to create a creamy and flavorful mash without the need for dairy. The parsnips add a slightly sweet and nutty flavor, while garlic and vegetable broth provide a rich, savory taste. The result is a delicious vegan alternative to traditional mashed potatoes that pairs well with many dishes.
Prep: 5 mins
Cook: 15 mins
Yield: 6 servings
Author’s note: I like mashed potatoes as much as the next person, but since I no longer add unhealthy fats to my foods, I have looked for other ways to make my mashed potatoes creamy. Adding vegetables like parsnips is one of my favorite ways. They look like white carrots but have a mild tang that elevates an otherwise plain potato. If you don’t like parsnips, carrots or other root vegetables work just as well.
Ingredients
Ingredients
- 2 pounds russet potatoes
- 1 pound parsnips, peeled and cut into 1-inch chunks
- Sea salt to taste
- White pepper to taste
Instructions
Instructions
- 1. Wash and peel the potatoes, and cut them into 1-inch chunks.
- 2. Place the potatoes in a pot with the parsnips. Add just enough water to cover the vegetables, and bring to a boil over high heat.
- 3. Reduce the heat to medium and cook until tender, about 12–15 minutes.
- 4. Drain the vegetables, reserving the cooking liquid.
- 5. Mash the vegetables with a hand masher. Add more cooking liquid if necessary until you reach the desired consistency.
- 6. Season with salt and the white pepper.
Copyright 2026 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits