These mashed potatoes are my holiday staple when I want something creamy, comforting, and low in sugar. Instead of relying solely on Yukon golds, I blend parsnips and white sweet potatoes for a lighter, cleaner mash that still tastes rich and decadent. Grass-fed butter and coconut milk create the perfect smooth texture, while a touch of cinnamon or clove brings in warm holiday flavor. This candida-friendly mash pairs beautifully with turkey, stuffing, and cranberry jam — and no one ever realizes it’s healthier.