I’ve never been a creamy mashed potatoes kind of gal, so I was elated to discover chunky smashed potatoes years ago … probably around the same time I first tried parsnips. If you haven’t tried parsnips yet, they’re a must this season! Parsnips are like a mild carrot, lighter in both color and sweetness and even a bit softer when cooked. Not sold yet? Well, these smashed potatoes and parsnips are not only seasoned with fresh herbs, they’re also flavored with an easy, homemade garlic olive oil that can be made while the main dish roasts.
This smashed potatoes and parsnips recipe (complete with homemade garlic olive oil!) was shared with us by AboutOliveOil.org.
Special Diet Notes: Smashed Potatoes and Parsnips with Garlic Olive Oil
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly. You can even make it paleo by using all parsnips or subbing another root vegetable for the potatoes (like sweet potatoes, rutabagas, etc) if you don’t eat potatoes.
- 1 head of garlic, washed, dried and halved
- ½ cup extra-virgin olive oil
- 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
- 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.
- 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.