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.
ingredients
Roasted Garlic Cashew Butter
Smashed Potatoes
directions
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.
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.
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.
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.
Serve immediately with a dollop roasted garlic cashew butter on each potato.