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Parsnip Mashed Potatoes with Rosemary + Vanilla

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Vegan Meals, Vegan Appetizers
  • Cuisine: American Inspired
  • Diet: Vegan


This easy-to-make parsnip mashed potatoes recipe can be made in under 30-minutes and has a unique twist of flavor with the rosemary and vanilla.



7 parsnips, peeled and chopped

2 large yellow potatoes, peeled and chopped

2 tbsp. vegan or regular butter + 1 tbsp. for topping

1 tbsp. olive oil + 1 tsp for topping

3 large cloves of garlic

2 large sprigs of rosemary, chopped + 1 tsp for toppong

3 tbsp. fresh mint, chopped + a few fresh pieces for topping

1 tsp sea salt

1/2 tsp black pepper

1/4 tsp red chili flakes

1 tbsp. Simply Organic Vanilla


Bring a large pot of water to a boil and generously season with salt.

Boil/cook the parsnips and potatoes till tender.  Around 15- 20 minutes.

Transfer them to a high-speed blender with the remaining ingredients and blend till smooth.

To serve, top with reserved butter, oil and fresh herbs!


The Vanilla is the perfect pairing with the sweet parsnips, creamy butter and fresh rosemary and mint.  This side dish will complete your holiday dinner and leave your family in awe of your creation! Do. Not. Sub. Out.