Smashed Potatoes and Parsnips with Garlic Olive Oil


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.

These amazing smashed potatoes are spiked with lightly sweet parsnips and enriched with an easy, homemade garlic olive oil. Vegan, gluten-free recipe. Perfect for Thanksgiving, Easter or your everyday dinner rotation!This smashed potatoes and parsnips recipe (complete with homemade garlic olive oil!) was shared with us by

Reader Raves: Smashed Potatoes and Parsnips

Thanks to Elena for sharing feedback on this recipe via Facebook:

Made these for Thanksgiving- they were amazing. Making them again for xmas! Thank you so much for this recipe.

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.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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