This recipe was inspired by my mom’s delicious Mashed Potatoes with Ham & Cheese. Thanks for the inspiration, Mom!

Mashed Potatoes & Parsnips with Tempeh Bacon & Cheese

(Serves 1)

Ingredients

• 1 small high-starch potato (such as Russet), cut into chunks
• 1 medium parsnip (7-8 inches), cut into chunks
• 1 small glove garlic, minced
• non-stick cooking spray
• 3 slices tempeh bacon, diced
• 2-3 T unsweetened almond milk
• 1 slice reduced-fat cheddar cheese
• salt & pepper, to taste

Method

1. In a saucepan, bring water to a boil. Add potatoes and parsnips, and return to a boil. Cover and reduce to a gentle boil for 7-8 minutes, or until vegetables are fork-tender.

2. Meanwhile, place garlic in a skillet sprayed with non-stick cooking spray over medium heat. Add tempeh bacon, and cook until slightly crispy. Set aside.

3. Once potatoes and parsnips have cooked, drain and return to pot with no heat. Add almond milk and puree with an immersion blender. Blend until smooth; additional almond milk may be necessary.

4. While still hot in the pot, stir in cheese and tempeh bacon. Add salt and pepper, to taste.

5. Serve and enjoy!

Notes

*Other potato varieties may be substituted if Russet is unavailable. Just be aware that if you use a lower-starch potato, the end result will be less fluffy.

*I use Lightlife Fakin’ Bacon.

*Any unsweetened milk (including cow’s milk) may be used in this recipe.

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