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. On the blog I’ve made them scalloped, baked, stuffed… but I have yet to smash ’em! Low and behold, smashed potatoes with roasted garlic cashew butter!
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!
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.