Smashed Potato and Root Vegetables

Smashed Potato and Root Vegetables

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I created this Smashed Potato and Root Vegetables recipe because my Mother insisted she was allergic to all vegetables except for red and white ones. I took it as a personal challenge to create recipes that she could eat. This one is all white. It passed muster.

Smashed means mashed with some lumps. It’s the lumps or small nuggets of vegetables that  give this recipe its character. The crispy caramelized onions send it over the top!.

Note: To make Smashed Potato and Root Vegetables in advance: Prepare the recipe. Let it cool off completely; and then spoon it into a freezer safe oven to table casserole or foil pan. You can even caramelize the onions in advance! Wrap with waxed paper and heavy duty tin foil. Label and freeze. Defrost overnight in fridge. Heat in oven as directed  and serve hot.

Prep time: 30 minutes

Added bonus: You get about one quart of fresh vegetable broth from simmering the vegetables. It’s full of flavor on its own; but it can also be used as a base for veggie gravy. I use mine in my Vegetarian Mixed Mushroom Gravy.

Smashed Potato and Root Vegetable Casserole

By Gloria Kobrin Published: November 18, 2014

  • Yield:

  • 10-12 Servings


  • 3 pounds russet potatoes peeled and cut into 1 1/2 inch pieces
  • 2 pounds parsnips peeled and cut into 1 1/2 inch pieces
  • 1 pound celery root peeled and cut into 1 1/2 inch pieces
  • 7 large garlic cloves peeled
  • 1 Bay Leaf tied with thyme in string
  • small bunch thyme branches tied wit bay leaf in string
  • 7 cups Vegetable Broth/water fresh/low salt boxed
  • 1 tablespoon fine sea salt
  • 1/4 cup + 2 tablespoons olive oil
  • 5 large onions peeled, cored and sliced thinly
  • Olive Oil/Olive Oil Spray


  • 3 quart pot
  • 1 slotted spoon/spider or large colander set into a large mixing bowl to hold cooking liquid
  • 2 large mixing bowls
  • 1 large skillet
  • 1 10 cup casserole oven to table


  1. Spray casserole with olive oil. Set aside.
  2. Place cut up potatoes, parsnips and celery root into pot with garlic cloves, bay leaf-thyme bundle, salt, and vegetable broth. Bring to a boil, reduce to a simmer and cover. Simmer about 40 minutes until vegetables are very soft. Cool slightly. Remove vegetables with a large spider and place in mixing bowl . (Save cooking liquid to use for other recipes) Mash vegetables with 1/4 cup olive oil until blended yet still chunky. Spoon into prepared casserole. Set aside.
  3. Pour remaining olive oil skillet. Heat over medium flame. Add onions and stir well. Sauté onions until they are soft and golden brown- about 25 minutes. With a slotted spoon, remove onions from pan and spread them over smashed vegetables. Bake in 375° F. oven until vegetables are hot and onions have crisped. Serve hot.