Cauliflower Parsnip Mashed “Potatoes”

Cauliflower Parsnip Mashed “Potatoes” became a huge hit the first Thanksgiving we served these soul warming alternative to mashed potatoes.  Our family was so surprised and delighted at how deliciously fluffy and buttery these mashers tasted. A perfect side dish all year long. So easy to make and such a great new comfort food!

Funny, some people don’t eat potatoes. Peg’s is one that doesn’t like to mix her meat and potatoes, (starch), so Cauliflower Mashers really were the perfect alternative to pour gravy over. Speaking of gravy, we have two kinds of gravy, Traditional Turkey Gravy and our new Vegan Gluten Free Mushroom Gravy. Both of these recipes will wow your Thanksgiving guests.

Want to learn why Peg’s doesn’t’ mix her meat and starchy potatoes? Read WHY HERE.


  • 2-4 medium parsnips
  • 1 medium to large head cauliflower cut into florets – stems are good too! Try a colorful cauliflower for fun!
  • 1/2 stick of butter or alternative buttery sticks OR 2-4 Tbl. olive oil
  • 1 cup warmed chicken or vegetable broth
  • 2-3 cloves (optional)
  • 1 tsp. or more to taste Celtic sea salt
  • A hand mixer
  • Large stock pot filled with water
  • Potato masher


  1. Peel, wash, and cut parsnips into large chunks.
  2. Wash and cut cauliflower into large chunks similar in size of parsnips for even cooking.
  3. Once water has come to a boil, place vegetables into the large stockpot. Make sure vegetables are covered in water. Bring water back to a boil and then simmer covered until the parsnips and cauliflower are soft when pierced with a fork, about 5-7 minutes.
  4. Drain vegetables and return back into the pot. ADD the butter and 2-3 cloves freshly minced garlic.
  5. Using a masher, mash the vegetables. The heat will melt the butter.
  6. Next add warmed stock.
  7. Using a hand mixer, whip the mashed vegetables to desired consistency. You can leave them chunky or whipped like a puree. Both ways are delicious. Season with salt, even pepper!

Variations:. Add fresh minced herbs such as thyme, Italian seasonings or Pecorino Romano cheese.

Note these mashers can be made a day ahead and heated in a 350-degree pre-heated oven for 20-30 minutes prior to serving. When warming keep covered.

A GREAT replacement for mashed potatoes!

Click HERE to grab your FREE guide for a flawless (Gluten-Free) Thanksgiving!

One comment on "Cauliflower Parsnip Mashed “Potatoes”"
  1. Curry Girls Kitchen June 24, 2015

    Thank you!! We are so happy you enjoyed it 🙂 XOXO

Leave a Reply

Back to top