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


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.

2 thoughts on “Recipe: Healthy Mashed Potatoes

  1. I have tried mashed cauliflower. I have tried pureed parsnips. Now, thank you! I will have to try the mixed together! Yours look SO fluffy and like real mashed potatoes. I’ll try to give it a go over the next week or two!

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