I could eat potatoes for days on end. There’s seriously endless ways to snack on spuds, and I don’t plan on stopping anytime soon.
They’re like a perfect hybrid between a baked and mashed potatoes. They’re soft on the inside, but cooked a few extra minutes after smashing so they get super crispy and delicious! Plus that roasted garlic cashew butter?! Oh baby. Move over, boring potato dishes, there’s a new guy in town!
Oh and if you want even more next level potato ‘ish I suggest you get a copy of my hot for holidays ebook, because there’s something extra epic in there. It’s a potato cake!
smashed potatoes with roasted garlic cashew butter
There’s a new potato dish in town! No more boring mashed potatoes… try serving my smashed potatoes with roasted garlic cashew butter at your next holiday feast.
roasted garlic cashew butter
- 3/4 C raw whole cashews, soaked 20 minutes in hot water
- 1 garlic bulb, roasted with 1 tsp olive oil + pinch sea salt
- 1/4 C water
- 1 tbsp coconut oil
- 1/4 tsp sea salt
- 6-7 C fingerling potatoes (you can also use white or red baby potatoes)
- 1 tbsp + 2 tsp olive oil
- 1 tsp fresh thyme + extra sprigs for garnish
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
To roast the garlic bulb, preheat oven to 425°F. Trim about a 1/4“ off the top of the bulb to expose the cloves. Drizzle with a teaspoon of olive oil and a pinch of sea salt. Bake for 30 to 35 minutes until roasted, golden brown, and soft on the inside.
- Rinse and drain the soaked cashews. Add to a high-powered blender with the roasted cloves of garlic, water, coconut oil, and sea salt. Blend until very smooth and refrigerate for at least 2 hours or overnight to firm up a little bit more like a whipped butter.
Toss whole potatoes in 1 tablespoon of olive oil, fresh thyme, sea salt, and ground black pepper. Bake in an oven preheated to 450°F for 20 minutes.
Smash the whole potatoes with a fork or potato masher to break open the skin. Drizzle with another 2 teaspoons of olive oil and place whole thyme sprigs on top so they can crisp up as well. Bake again for another 10 to 12 minutes until crispy.
- Serve immediately with a dollop roasted garlic cashew butter on each potato.