Reprinted from The Blood Type Diet Website (

Parsnip Mashed Potatoes Fake-out
Contributed by: Valerie TrumpsAdded: Apr 06, 2014 at 11:16 PM


The closest I've found to real mashed potatoes. Do not add salt; doing so will increase the parsnips' sweetness, making them taste more like sweet potatoes.

  • 2 pounds parsnips, peeled and cubed
  • 1 or 2 tablespoons rice milk (or coconut or soy or almond milk, or half & half if BTD compliant)
  • 2 to 4 tablespoons unsalted ghee (or butter if BTD compliant)
  • cayenne pepper to taste (or ground black pepper if BTD compliant)
  • onion and garlic powders to taste (or the real thing, if you prefer)
How to make it:
  1. Place parsnips in a large saucepan and cover with cold water.
  2. Bring to a boil, lower heat and simmer until very tender, about 12 minutes.
  3. Drain parsnips well and combine in a food processor with almond milk, ghee, cayenne, and onion and garlic powders.
  4. Process until smooth.
  5. Reheat if necessary before serving.