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Smashed Potatoes with Roasted Garlic Cashew Butter

vegan smashed potatoes
Prep Time
10 min
Cook Time
55 min
Yields
6 servings

If you’ve been serving regular ol’ mashed potatoes every Thanksgiving for the past decade, we think it’s time you kicked things up a notch with smashed fingerling potatoes! Paired perfectly with fresh thyme and a dollop of our creamy roasted garlic cashew butter, wow your family and friends with this tasty new side dish.

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ingredients

Roasted Garlic Cashew Butter

¾
cup raw whole cashews (soaked for 3 hours)
1
garlic bulb (roasted with 1 tsp olive oil + pinch sea salt)
¼
cup water
1
Tbsp coconut oil
¼
tsp sea salt

Smashed Potatoes

6-7
cups fingerling potatoes (approximately 30)
1
Tbsp + 2 tsp olive oil
1
tsp fresh thyme + extra sprigs for garnish
¼
tsp sea salt
¼
tsp ground pepper
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directions

Step 1

To roast the garlic bulb, pre-heat oven to 450°F. Trim about a ¼” off the top of the bulb to expose the cloves. Drizzle with 1 tsp olive oil and a pinch of sea salt. Bake for 20-25 minutes until roasted and soft on the inside.

Step 2

Rinse and drain soaked cashews. Add to a high-powered blender with roasted cloves of garlic, water, coconut oil and sea salt. Blend until very smooth and refrigerate for 2 hours or more.

Step 3

Toss whole fingerling potatoes in 1 Tbsp olive oil, fresh thyme, sea salt and ground pepper. Bake in an oven pre-heated to 450°F for 20 minutes.

Step 4

Smash the whole potatoes with a fork to break open the skin. Drizzle with another 2 tsp 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.

Step 5

Serve immediately with a dollop roasted garlic cashew butter on each potato.

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