I’ve tried other mashed potato-ish recipes before, but this is the first that made my taste buds sing. Thanks to chef Bruce Horowitz  who created this delight and kindly allowed me to post it here.
Shown with the chickpea/miso gravy and pepper.
2 cup parsnip, washed and cubed
½ cup pine nuts
1½ cup water
.33 cup lemon juice
2 clove garlic, minced - or more to taste
1 teaspoon sea salt, or to taste
1 teaspoon olive oil
- Blend all ingredients until creamy.
- Serve with a drizzle of flax oil or a simple gravy, such as: .5 cup chickpea miso and .5 cup water whisked with some seasoning, such as drop of cumin or pepper or chopped mushrooms.