If you've been serving regular 'ol mashed potatoes every holiday for the past decade I think it’s time you kicked things up a notch with smashed potatoes! They pair perfectly with fresh thyme and a dollop of this creamy roasted garlic cashew butter. This year wow your guests with something tasty and new!
** makes 4 to 6 servings
roasted garlic cashew butter ingredients:
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 OR 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 pepper
To roast the garlic bulb, pre-heat 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 30-35 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 pepper. Bake in an oven pre-heated 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 10-12 minutes until crispy.
Serve immediately with a dollop roasted garlic cashew butter on each potato.