Roasted Garlic Mashed Parsnips

{Gluten Free, AIP, Paleo, Coconut-free, Vegetarian + Vegan}


I’d forgotten how much I used to love mashed potatoes. It’s been close to two years since I adopted a no-nightshade autoimmune paleo diet, and I love the way I eat so I don’t tend to crave or miss much. There’s so many new foods to enjoy!

For example, lately I’ve been on a parsnip kick. I’ve been frying, steaming, baking, and pickling the lovely carrot-cousins. After all,  playing with food is one of my favorite things and good clean fun (though Wonderhubs disagrees when he sees the kitchen!) So there I was, apron and record player on, when in a brilliant flash of foodie inspiration, it hit me: mash ’em.


Parsnips are starchier than carrots and slightly less sweet making them a great root for mashing into fluffy clouds of veggie goodness. In order to balance out their subtly sweet nature, I’ve added loads of super savory roasted garlic to create a mash that’s downright potatoey. But let’s not compare.

This dish isn’t trying to be anything it isn’t. This is Roasted Garlic Mashed Parsnips, baby, and it’s awesome in its own right. Try it. You’ll get what I mean. Cook up a double or triple batch for your holiday table and savor fluffy mouthfuls along with other traditional favorites for a meal worth celebrating.

For the roasted garlic:


Ingredients for 2 generous servings:

  • 1 head garlic, elephant garlic is primo if you can snag some
  • 2 tablespoons olive oil
  • 3 tablespoons salt


  1. Preheat the oven to 400 degree F.
  2. Slice to the very top of the garlic head so that the individual cloves are revealed.
  3. Sprinkle the salt on the bottom of a baking dish in a circle slightly larger that the size of the head of garlic. The salt prevents the garlic from sticking to the pan and makes for a much easier clean up.
  4. Place the head of garlic on the salt and slowly drizzle the oil allowing it to seep in around the individual cloves.
  5. Bake for 45-60 minutes depending on the size of your head of garlic. It’s done when the cloves are bubbling up with caramelized deliciousness and the whole head feels soft when lightly squeezed (with tongs, no burning of precious fingers please!)
  6. Allow the garlic to cool until its safe to touch. Then squeeze out the roasted cloves, peeling away the husky-bits as needed.
  7. Now mash the cloves together using a fork…


Notes: Roasted garlic is a wonderful thing to have on hand so I recommend making extra. This recipe only calls for one head but why stop there? Seriously. Roast a bunch. By adding a bit of stock or water to mashed cloves you can freeze them in small cubes for adding to soups, sauces, dressing, and more. To make a super easy + flavorful spread, mix some mashed cloves with a bit of oil and salt. Perfect.

Now to make the mashed parsnips:



  • 6 large parsnips
  • 1 head roasted garlic
  • 1/4 cup olive oil + 2-3 tablespoons extra for fancy drizzling
  • sea salt to taste, I used about a 3/4 teaspoon


  1. Trim the parsnips and cut them into 2-3 pieces. Peeling isn’t necessary, but if that’s your style by all means rock it.
  2. Cook the parsnips until very soft by boiling, steaming or pressure cooking them, about 40 minutes. I use my pressure cooker ’cause I straight up love the thing.
  3. Drain the parsnips and place in a large bowl.
  4. Add the oil, mashed roasted garlic cloves and salt and mash using a potato masher (or whatever else you have that on hand, I once used the bottom of a kombucha bottle. Don’t worry, I cleaned it first!)
  5. Once the mash is creamy and fluffy, taste it by either using a spoon like a civilized and sanitary person, or your finger like I do. Adjust the salt if needed. We all have our preferences, embrace ’em.
  6. Before serving, drizzle with extra oil and infuse with gratitude. Seriously, it makes it taste better. Now enjoy!


Meal inspiration:

This recipe is perfect for anytime you’re craving mashed potatoes or the celebrating an occasion typically includes them.  All of the traditional favorites that usually accompany creamy spuds go great with this recipe, but I encourage you to get creative.

Last time I whipped up a batch of my Roasted Garlic Mashed Parsnips I served it with my Oven Roasted Fennel Fries, simmered fennel fronds, and canned sardines. The salty sardines were great with the creamy mashed parsnips, especially when combined in the same bite. Yum.

May you eat well, live well, be well!     Xx Kat

“Challenges are what make life interesting and overcoming them is what makes life meaningful.” ~ Joshua J. Marine

3 thoughts on “Roasted Garlic Mashed Parsnips

  1. I was just thinking, ‘I wish I had a potato masher’ and you mention the Kombucha bottles. Genius! I’ve got plenty of those stashed away. I love this recipe. I’m oil-free so I’m going to try an oil free version of this today. Still thinking of what to replace it with. I’ll let you know how it turns out 🙂 Thanks for the recipe!

    1. Haha, yes I’ve also used old bottles in place of a rolling pin. If you want to do a roasted style garlic without oil, you can actually steam the heads although the flavor is a little different. Hope you enjoy! Xx Kat

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