Parsnip-Cauli "Mashed Potatoes"

The retro appeal of mashed potatoes emphasized via Instagram

Cauliflower pureé is good in its own right. But it lacks a certain heft that may make it disappointing when branded as a "mashed potato" substitute.  Adding a parsnip (or two) with a head of cauliflower   gives it an extra heft and a light sweetness. The effect is that of a whipped, lightly sweetened mashed potato. Don't be afraid to add another parsnip or two if you want to make it an even "sturdier" substitute. 

A Heartier Cauliflower "Mashed" Potatoes

1 head cauliflower
1 parsnip, peeled and chopped
1 Tbs. butter, ghee, or oil of your choice*
1/2 C. cashew milk or Milk Substitute of your choice
1/2 tsp. sea salt

1. Chop cauliflower into florets.
2. Steam cauliflower and parsnip until soft (about 8 minutes).
3. Combine steamed cauliflower, parsnip, and remaining ingredients in blender.
    or
3. Remove steamer and drain water from pot, combine all ingredients together in same pot with a hand blender or mixer.

* a high quality olive oil or a truffle oil tastes very good!

I'm pro-use what you already have that works with the allergies and ideological convictions of you and your guests. The majority of my recipes  come from finding ways to use leftover produce, the contents of CSA boxes, or produce that grabbed my eye at the Farmers Market. Eating healthy is affordable when you figure out how to work with produce that is on sale (often what's in high season). In this spirit,  I've made this with various milk substitutes and fats depending on what's available and the dietary needs of those I'm cooking for.

Be aware though that coconut milk will make it taste, (Surprise!) coconut-y. If you're buying a packaged milk substitute, go for unsweetened. Overly sugary milk substitutes will push this recipe from savory to overly sweet (I'm having bad flashbacks of the syrupy sweet Edensoy brown rice milk of my childhood).