Super Mashed Potatoes

Article and photos by Adrienne Webster, Co-op Member Owner

December 21, 2016

The holidays are definitely mashed potato season around my house.  My kids love them; they’re an easy, warm comfort food in the winter and even though I don’t often make them outside of Thanksgiving and Christmas, they always remind me of big meals my family used to have together when I was growing up.

In an effort to both sneak more of a variety of foods into my kid’s diets and to use up local some vegetables that are in season, I have a new super mashed potato recipe that includes parsnips and cauliflower in addition to potatoes.  And my kids didn’t even notice.

In fact, the kids loved them, I felt victorious that there were more vegetables than just potatoes in there.

The leftovers are great to make potato cakes. The next morning, I made them into patties, dipped them in a little gluten-free flour (you can also use all-purpose flour) and fried in oil until brown on both sides.  Great with scrambled eggs for breakfast…

Super Mashed Potatoes


  • 3-4 large potatoes
  • 1 large parsnip
  • 1/2 head of cauliflower
  • 3-4 tablespoons butter
  • 1/2 cup milk
  • Salt and pepper


Peel and chop the potatoes and parsnip into a few large pieces. Boil for about 20 min or until soft.

In a different pot, chop the cauliflower and boil for about 10 min until it is very tender. Drain the water and combine the veggies into a large mixing bowl. Add milk, butter Mix with an electric mixer until mostly smooth.  If they are too thick, add more milk, a splash at a time until you reach the desired consistency.