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.
¾Craw whole cashews, soaked 20 minutes in hot water
1garlic bulb, roasted with 1 teaspoon olive oil + pinch sea salt
¼Cwater
1tablespooncoconut oil
¼teaspoonsea salt
smashed potatoes
6-7Cfingerling potatoes (you can also use white or red baby potatoes)
1tablespoon+ 2 teaspoon olive oil
1teaspoonfresh thyme + extra sprigs for garnish
¼teaspoonsea salt
¼teaspoonground black pepper
Instructions
To roast the garlic bulb, preheat oven to 425°F. Trim about a ¼“ 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.