Cover the potaotes in a large pot with water and bring it up to a boil over medium to high heat. Cook for around 15 minutes or until soft.
Strain the potatoes and leave them to sit and steam dry in the colander for 5 minutes.
Pre-heat oven to 190°C (374°F).
After the potatoes have steam dried, place them on an oven tray giving them space in between (enough space to spread when you smash them). Using a masher, the bottom of a cup or a fork, press down and flatten the potatoes. Don't completely flatten them - we want all those ridges!
Melt 2 tablespoons of butter and drizzle it over each potato. Follow with a small drizzle of olive oil on each spud. Season well with salt and pepper and pop them in the oven for 20 minutes.
After 20 minutes, remove the potatoes from the oven. Melt the remaning tablespoon of butter and stir in the chopped garlic and parsley. Drizzle a little over each potato. Follow with a good sprinkling of nutritional yeast.
Return the potatoes to the oven and bake for another 20 minutes or until delicious an crispy.
Remove from the oven and serve as a side or straight from a bowl like fries!