3 medium to large russet potatoes, peeled and large diced
3 large parsnips, peeled and large diced
Garlic olive oil, to taste (recipe above)
3 tablespoons parsley, thinly shredded
Salt, to taste
Black pepper, to taste
Instructions
To make the Garlic Olive Oil
Preheat your oven to 300ºF
Place the garlic in a small loaf pan and cover with the extra-virgin olive oil. Cover the pan with foil and cook in the oven until the garlic is fully cooked and soft.
Remove the garlic and pop out the cloves.
Strain the olive oil to remove any skins.
Puree the cooked cloves with the strained oil.
To make the Smashed Potatoes and Parsnips
Place the potatoes and parsnips in a large pot and cover with water. Heat to boiling and boil until tender. Drain well.
Smash the drained potatoes and parsnips with fork. Season with the garlic olive oil, parsley, salt and pepper. Serve immediately.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/smashed-potatoes-parsnips-garlic-olive-oil