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.
Instead of using heavy cream, I used Pacific’s new Cashew Non-Dairy Beverage to make them light and fluffy.
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!
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Sponsored by Pacific Foods.
