Paleo Roasted Root Vegetable Mashed Fauxtatoes

Posted on November 14, 2016 by PBC Admin | 0 Comments

Paleo Roasted Root Vegetable Mashed Fauxtatoes

Ah, mashed potatoes. That starchy, white comfort food that we long for from our pre-paleo days. While some paleo foodies include the white potato in their daily diets, many of us shy away from the humble potato due to its high starch content.

But what to do when you want to serve a mashed potato-like side dish at your next holiday gathering? What would be as delicious next to a succulent beef roast with paleo gravy?

Never fear, paleo community, we've got you covered with this easy recipe.


Cauliflower, turnips and parsnips, oh my!

Chopped root vegetables on a baking tray with olive oil.

We took our favorite of the white less-starchy vegetables, The oft-praised cauliflower and two humble but hard working root vegetables: turnips and parsnips. Each has it's own distinct flavor, and while the parsnip wins on flavor power, it is tempered by it's milder veggie friends, the cauliflower and parsnip.

Roasting in the oven is the easiest way to get this trifecta of vegetables to a softened state. Spread on a baking sheet and drizzle with a little olive oil, and 45 minutes later you're ready to puree yourself to paleo side dish nirvana.


To garlic, or not to garlic? That is the question.

Roasted root vegetables on a baking sheet

You can certainly omit the garlic cloves if you want a plain-jane mashed potato substitute, but the comforting aroma and flavor of garlic mashed potatoes will always have a special place in our hearts. You could also add your favorite spices and herbs to this recipe once you're at the puree stage. Think of incredible potato-pairings like chopped fresh chives, dill, green onion... salt and vinegar, you get the idea.


Roasted vegetables in a food processor


Paleo Roasted Root Vegetable Mashed Fauxtatoes

Paleo roasted root vegetable mashed fauxtatoes

Paleo, vegan, gluten free, dairy free, and refined sugar free

Makes approximately 6 cups of mashed fauxtatoes.


  • 4 cups chopped cauliflower
  • 2 cups chopped turnip
  • 2 cups chopped parsnip
  • 6 cloves garlic
  • 2-3 tablespoons olive oil
  • sea salt to taste
  • 2 cups chicken or vegetable broth


  1. Preheat oven to 400 degree F.
  2. Chop all vegetables and divide them evenly among two baking sheets. Add the garlic cloves.
  3. Drizzle everything with olive oil and a few pinches of sea salt.
  4. Bake in center rack of oven for 45 minutes.
  5. Remove vegetables from oven and allow to cool slightly.
  6. Transfer all roasted vegetables to a food processor along with chicken or vegetable broth.
  7. Puree until smooth. Serve warm.
Cooking times may vary:
  • 45 minutes in oven, 15 minutes prep time.

    So, before you abandon your dreams of smooth and creamy, soft and dreamy mashed potatoes, give this paleo recipe a whirl. You won't regret it!

    Check out our other delicious paleo recipes here!

    Roasted Root Vegetable Mashed Fauxtatoes Paleo Recipe for Pinterest

    Posted in holiday, paleo, Thanksgiving



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