Recipe: Healthy Mashed Potatoes

Your new FAVE Thanksgiving dish! Don’t tell your husband, your kids or your guests that these aren’t real mashed potatoes — because these are better, healthier and they will never know the difference!

This will serve 8-10.  Leftovers keep in the fridge!

Cube 3 parsnips (1 lb)

Cut 1 small head of cauliflower

Boil cauliflower and parsnips for 10-15 min until soft (in a HUGE pot or do each separately in a smaller pot)

Place boiled/softened white vegetables into mixer, Vitamix or food processor

Add 2-4 Tbsp olive oil

1 garlic clove minced

2 tbsp parsley fresh (I’ve made these without parsley too, or try with 1 tsp of crushed red pepper!)

 1 tsp Sea Salt and  1 tsp pepper to taste

 1/2 cup almond milk (optional, if you want them creamy, I’ve also omitted the milk and they’ve still been excellent)

I like to fold in fresh parmesan and layer on top as well!

Blend together and serve immediately or transfer to pot and keep on low to keep warm

AN EVEN SIMPLER HEALTHY MASHIE RECIPE:

Chop 1 head of cauliflower and boil for 7-10 minutes

Drain and place in to food processor or Vitamix

Add 2 Tbsp Olive Oil

1 garlic clove minced

1/2 tsp salt

1/2 tsp pepper

1/2 tsp crushed red pepper (optional)

Blend. Serve immediately or store in fridge.

I’ll sometimes sprinkle fresh parmesan on top as well.