You can make this mash vegan/dairy free if you follow the first set of ingredients listed, or skip those to use traditional cow's milk and butter. Either way, it comes out creamy.
Parsnip Potato Mash
Chef Jenn Stoker
4
30 minutes
45 minutes
British
Sides
If you've never used nutritional yeast before, you'll be pleasantly surprised. It comes in flake form, so dissolve it into your milk of choice before heating/using!
Ingredients
3 parsnips, peeled and chopped
1 russet potato, peeled and chopped
2 tbsp vegan or regular butter
⅓ cup non-dairy, unsweetened milk or cow’s milk
1 tbsp nutritional yeast
½ teaspoon garlic powder
½ tsp onion powder
Salt and pepper to taste
Directions
In a medium pot, bring water to a boil. Add a pinch of salt to water.
Add potatoes and parsnips. Cook on medium-high heat for 20-24 minutes or until vegetables are very soft.
Drain into colander.
Put back into pan and add butter, milk, nutritional yeast, and spices. Mash with potato masher until smooth but some lumps remain.
If mixture is too thick, add a little more non-dairy milk. Serve immediately.