☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Purple Smashed Potatoes with Avocado Cream

These Purple Smashed Potatoes with Avocado Cashew Cream are a simple and delicious side dish or appetizer, made with small purple potatoes and a luxurious creamy sauce!
Leave a Review

Share this

Print Recipe
Total Time50 Mins
Prep Time10 Mins
Cook Time40 Mins
ServingsServes 3-4
Potato Type: Purple
Cuisine: American
Prep Method: Baked

Dish

AppetizerSide Dish

Prep Time

10 Mins

Cook Time

40 Mins

Serving

Serves 3-4

Description

These Purple Smashed Potatoes with Avocado Cashew Cream are a simple and delicious side dish or appetizer, made with small purple potatoes and a luxurious creamy sauce!

Ingredients

  • 15-20 small purple potatoes (about 1 lb.)
  • 1 Tablespoon extra-virgin olive oil
  • Salt and pepper, as desired
  • 1/2 avocado
  • 1/4 cup cashews, soaked for at least 2 hours in water
  • Juice of half a lemon
  • Salt and pepper, as desired
  • 1-3 tablespoon water, depending on desired consistency
  • Handful of fresh mint or cilantro leaves (plus more for garnish)

Preparation

  1. Boil whole purple potatoes in a large pot of salted water for 10-15 minutes, or until fork tender. Drain and let cool for a few minutes.
  2. Preheat the oven to 400°F. Place cooled potatoes on a baking sheet and use a fork to smash them down, while still leaving the whole potato intact.
  3. Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper. Bake for 30-40 minutes, or until they’ve reached your desired crispiness.
  4. While the potatoes are roasting, time to make the avocado cashew cream! Place 1/2 avocado, 1/4 cup of soaked cashews, juice of half a lemon, salt, pepper, and a handful of mint or cilantro in a high-speed blender or food processor. Puree, adding in 1-3 tablespoons of water while it blends until it reaches your desired consistency.
  5. Once the smashed potatoes are crispy, drizzle them with the avocado cashew cream. I used a zip lock bag to drizzle (I just cut a tiny piece off one of the corners), but feel free to use a spoon or fork. Garnish with remaining herbs. Sprinkle with a little more salt and pepper, then serve immediately!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Liz Ingraham

Visit Website

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Appetizer Recipes You'll Enjoy

Mini Potato Skins Pepperoni Pizza Skins Hash Brown Crusted Mozzarella Sticks