What's Pesach without potatoes? The biggest Pesach food challenge for me is brainstorming a lot of different ways to serve up potatoes so it doesn't get old.  Swapping some parsnip for a few potatoes is really welcoming, not to mention healthy, change. 

The mild, but delicately sweet flavor paired with creamy Yukon potatoes comes together as a light whipped mash. It complements flavorful cuts of meat, and has everyone relishing in the flavors.

Yields 10 servings


1 lb. parsnip (about 4 medium) or celeriac (about 1 medium), peeled, roughly chopped

1 lb. russet potatoes (about 3 medium), peeled

3 lb. Yukon potatoes (about 9 medium), peeled

1 cup unsweetened soy milk

1/4 cup extra virgin olive oil

Salt and freshly cracked pepper, to taste

Garnish with freshly cracked black pepper


Cut peeled potatoes and parsnip into 1-inch pieces and set aside. Fill a large pot with water and add a large pinch of kosher salt. Add diced potatoes and parsnip. Bring water to a boil, and then reduce to a simmer. Simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot, gently heat the soy milk and oil over low heat. When the vegetables are done, drain them well. Allow potatoes and parsnip to steam off any excess liquid. While the potatoes and parsnips are still warm, press them through a food mill or potato masher. Add the warm milk a little at a time and beat with a wooden spoon or whisk until the potatoes are fluffy. Season with salt and pepper. Garnish each portion with freshly cracked pepper.


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