I came across this recipe by Post Punk Kitchen the other day. I’m crazy about potatoes so I just had to try it!
It’s an easy recipe and oh so delicious!
What you’ll need:
10 small to medium sized potatoes
1 tablespoon olive oil
1/2 cup cashews, soaked in water for at least 2 hours
3/4 cup vegetable broth
1/2 teaspoon turmeric
1 teaspoon salt
The juice from 1 lemon
A big pinch black pepper
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
Slice potatoes in half and and put into a bowl. Drizzle the potatoes with olive oil and sprinkle with a pinch of salt. Rub potatoes to coat, then place them cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.
While the potatoes are cooking, drain the cashews and place them in the blender with the vegetable broth and turmeric. Blend until completely smooth.
When potatoes are tender, remove from the oven. While still hot, scoop the centers out with a teaspoon, leaving about 1/4 inch lining of potato inside.
Place the scooped out potato into a mixing bowl and mash until smooth. Add the cashew cream mixture, salt, lemon juice and black pepper, and continue to mash.
Then you do one of two things …. you can put the mixture into a pastry bag with a medium sized serrated tip and fill potatoes OR scoop the potato mixture back into the potatoes with a spoon (that’s what I did).
Sprinkle with paprika and top with a little thyme.