5 russet potatoes, peeled and cut into 1/2-inch pieces, about 5 cups
5 parsnips, peeled and cut into 1/2-inch pieces, about 5 cups
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
2 cups plain soy milk

1. Place potatoes and parsnips in a large pot of water and boil until tender, about 15 minutes. Let drain in a colander until all liquid and steam dissipate. Transfer to a large mixing bowl.


2. Mash with a potato masher while adding oil, salt and pepper and slowly pouring in the soy milk. Keep mashing and pouring until fluffy and creamy. Use a food processor or hand mixer if you prefer. Serve with Mushroom Giblet Gravy.