Smashed Potatoes and Parsnips with Garlic Olive Oil
Prep time
Cook time
Total time
These easy smashed potatoes are perfect for Thanksgiving, Easter, or your everyday dinner rotation.
Serves: 6 servings
Garlic Olive Oil
  • 1 head of garlic, washed, dried and halved
  • ½ cup extra-virgin olive oil
Smashed Potatoes and Parsnips
  • 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
To make the Garlic Olive Oil
  1. Preheat your oven to 300ºF
  2. 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.
  3. Remove the garlic and pop out the cloves.
  4. Strain the olive oil to remove any skins.
  5. Puree the cooked cloves with the strained oil.
To make the Smashed Potatoes and Parsnips
  1. Place the potatoes and parsnips in a large pot and cover with water. Heat to boiling and boil until tender. Drain well.
  2. 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