Awwww, mashed potatoes – one of my childhood’s favourite comfort foods. I still eat white potatoes every now and then, but I certainly don’t overindulge in the good old spuds as much as I used to. I do, however, still want the comfort of the creamy, buttery purée that so perfectly soaks up the steak juices and that compliments the meatballs – a match made in heaven.
Instead, I make alternatives with other starchy vegetables like sweet potatoes, carrots, swedes and even broccoli gets involved sometimes. Today, I’m sharing my recipe for paleo cauliflower mash made with starchy parsnips and topped with a simple garlic butter drizzle. Even my late grandmother would be proud of this.
Cook’s notes: For those of you who must avoid butter (*sad panda*), I suggest using ghee instead. Ghee is a clarified butter with most of the milk solids removed during the making and is usually (there are of course caveats) well tolerated by everyone. Alternatively, you can use olive oil and maybe some avocado to enrich the mash with some fat. Swedes or sweet potatoes could be used instead of parsnips.
