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Purple Smashed Potatoes with Avocado Cream

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Potato Type: Purple
Cuisine: American
Prep Method: Baked


AppetizerSide Dish

Prep Time

10 Mins

Cook Time

40 Mins


Serves 3-4


  • 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)


  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!


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