smashed potatoes with roasted garlic cashew butter

smashed potatoes with roasted garlic cashew butter | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/10/01/smashed-potatoes-with-roasted-garlic-cashew-butter/

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!

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.

Ingredients

roasted garlic cashew butter

3/4 C raw whole cashews, soaked 20 minutes in hot water1 garlic bulb, roasted with 1 tsp olive oil + pinch sea salt1/4 C water1 tbsp coconut oil1/4 tsp sea salt

smashed potatoes

6-7 C fingerling potatoes (you can also use white or red baby potatoes)1 tbsp + 2 tsp olive oil1 tsp fresh thyme + extra sprigs for garnish1/4 tsp sea salt1/4 tsp ground black pepper

Instructions

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.

The post smashed potatoes with roasted garlic cashew butter appeared first on hot for food by Lauren Toyota.

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