10 Recipes for a Delicious Gluten-Free Thanksgiving

These mashed potatoes feature a secret ingredient to make them a bit lighter without losing any of that great flavor or texture.

What you’ll need:

• 6-7 medium Yukon gold potatoes, peeled and cut
• 5-6 parsnips, peeled and cut the same size as the potatoes
• 1/2 stick salted butter
• 1 cup heavy cream
• 4 oz. cream cheese, softened
• Kosher salt
• Fresh-ground black pepper

Put parsnips and potatoes into a large stockpot and cover with cold water. Add a generous pinch of salt, then bring to a boil. Simmer, adjusting heat as necessary, for around 20-30 minutes or until you can pierce a piece with a fork.

Meanwhile, in a small saucepan, heat cream, cream cheese, and butter over low heat.

Drain the potatoes and parsnips. Put them back into the large pot, and adjust to medium heat. Mash with a potato masher or using a food mill. While they’re still hot, add the cream mixture slowly while stirring the potatoes. When the potatoes become fluffy in texture, season with salt and pepper. Transfer to a serving dish and serve immediately.