Mashed potatoes are at the top of my list of favorite comfort foods.
Nothing quite beats their fluffiness and melt-in-your-mouth taste, especially this time of year when all I crave is warm, cozy meals.
While mashed potatoes are not inherently unhealthy, they can be made more nutritious and lightened-up with a few simple swaps.
These are made with potatoes which are a good source of potassium and fiber.
In order to cut the carbs and up the vitamins, minerals and antioxidants, I also added in-season parsnips and cauliflower.
Because these veggies are mild in taste, they are a seamless addition to this classic comfort food.
It is available in four flavors – Original, Vanilla, Original Unsweetened and Vanilla Unsweetened. They are all carrageenen-free and made with organic fair trade certified cashews. Because it is mild in taste, it can be used in both savory and sweet recipes like soups and baked goods.
This would be a great dairy-free, lower carb side to bring to your next holiday party or to serve at Christmas dinner alongside protein.
Tune into Good Food Friday this week on ABC WCIV Lowcountry Live for more comfort foods with a healthy twist!
If you make this, be sure to share with me on Instagram!
Parsnip and Cauliflower Mashed Potatoes
- 4 cups russet potatoes
- 2 cups cauliflower florets
- 2 cups parsnips
- 1 cup Pacific Foods Cashew Non-Dairy Beverage
- 1/4 cup ghee
- Salt and pepper to taste
- 2 tbsp fresh parsley, finely chopped
- Peel and slice potatoes and parsnips into 1-inch pieces. Chop cauliflower florets
- Add vegetables to a large pot and cover with water.
- Bring to a boil and simmer until they are tender, about 20 minutes.
- In another medium pot, heat ghee and Pacific Foods Cashew Non-Dairy Beverage.
- When the vegetables are done, drain them and place into the medium pot. Warm over medium heat and slowly stir.
- Whip until the vegetable mixture is fluffy.
- Season with salt, pepper and parsley before serving.
Nutrition By Mia http://nutritionbymia.com/
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Sponsored by Pacific Foods.