Mashed Potatoes and Parsnips Recipe - Vegetarian Times

Mashed Potatoes and Parsnips


Parsnips lightly sweeten these mashed potatoes, giving them a distinctive taste. I always cook potatoes with their skins on; the finished dish is much more flavorful that way. To hold mashed potatoes for company, set them in a heatproof bowl and place the bowl in a pot that contains a few inches of water. Cover the pot and keep the water at a low simmer.

  • 8Servings


  • 2 lbs. unpeeled russet potatoes (4 medium or 6 small)
  • 1 lb. parsnips (3 medium), peeled and cut into 3-inch chunks
  • 2 3/4 tsp. salt
  • 1/2 cup soymilk, warmed
  • 3 Tbs. extra-virgin olive oil
  • 1/4 tsp. ground white pepper


In large saucepan, combine potatoes, parsnips and enough cold water to cover by several inches. Add 2 tsp. salt. Bring to a boil over high heat, reduce heat to low and cook until potatoes are tender, 15 to 35 minutes, depending on size. Check with a fork to see if they’re done—they should be softened to the core.

Drain vegetables, reserving cooking liquid. Hold each hot potato in a dish towel and remove skin with a small knife or your fingers. Return potatoes and parsnips to saucepan.

Add soymilk, oil and 1/4 cup reserved cooking liquid; mash with a hand masher. Add more cooking liquid if necessary to thin to desired texture. Season with pepper and remaining 3/4 tsp. salt.

Nutrition Information

  • Calories: 266
  • Carbohydrate Content: 47 g
  • Fat Content: 7 g
  • Fiber Content: 6 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 203 mg