How to Make Vegan Partatoes

It’s time for Partatoes!  “Partatoes” is one of those delightful, made-up, words that I love to invent that actually instantly means something.  Partatoes is the combination of parsnips (the “PAR-” part) and white potatoes (the “-TATOES” part) into a communal mash that makes the best tasting “Partatoes” since the invention of smashed ‘taters.

Here’s what you’ll need.  I’m Vegan, so this is my recipe, but you can mix and match to make the recipe fit your palate.  In you only have parsnips and potatoes — that’s fine, too — it’ll still taste great:

• 5 small white potatoes
• 4 medium parsnips
• Some plain, unsweetened, soy milk
• Spectrum Spread
• Sea Salt
• Black Pepper
• Nutritional Yeast

Here are the easy steps.  I always leave the skins on everything, but you can peel if you want:

1. Boil some water in a medium-size pot
2. Cut up the potatoes and parsnips into equal chunks
3. Boil the potatoes and parsnips together until they’re “fork done”
4. Drain.
5. Leave a half of cup of the boiled water in the pot
6. Returns parsnips and potatoes to the pot
7. Add Spectrum Spread (or butter or olive oil or whatever…)
8. Mash all the potatoes and parsnips together with a masher
9. Add some plain, unsweetened, soy milk to taste
10. Whip it all together with a whisk
11. Add salt and black pepper to taste
12. Add lots of Nutritional Yeast to taste — you can never add too much
13. Spoon into bowls
14. Add more nutritional yeast on top — you can never add too much
15. Eat your Partatoes until you burst
16. Repeat

I’ve made that Partatoes recipe early and often over the last 10 years or so and it never gets old or goes out of taste style.  The sweetness of the parsnips lightens up the potatoes and makes an incredibly delicious taste delight.

You can also add salsa to your Partatoes for a different taste.  I’ve even used a big mound of Partatoes and made a bowl shape out of them and then added soup in the middle.  You eat your Partatoes with your soup and all is good and right in the world.