Description
Crispy golden potatoes drizzled with a creamy cashew sauce. These Truffle Smashed Potatoes taste fancy but are simple enough to whip up for an everyday weeknight dinner.
Ingredients
Scale
- 1 1/2 lb small-to-medium red or yellow potatoes, cleaned
- 1 Tbsp kosher salt, divided
- 1 cup cashews, soaked overnight and drained
- 1/2 cup water
- 2 Tbsp truffle oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 1/4 tsp truffle salt, divided
- freshly ground black pepper, to taste
- 2 Tbsp chopped fresh Italian parsley
Instructions
- Prep the potatoes: In a large stock pot or Dutch oven, place the potatoes and fill with water until they are submerged and covered with an additional 1 inch of water. Add the kosher salt.
- Cook the potatoes: Bring the water to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (about 20 minutes).
- Make the truffle cream: While the potatoes cook, preheat the oven to 425°F and prepare the truffle cream: In a high speed blender or food processor, add the cashews and water. Blend until smooth and creamy. Add more water to reach desired consistency. Add in ¾ teaspoon of truffle salt.
- Smash the potatoes: When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely. On a baking sheet lined with parchment paper, evenly distribute the potatoes. Using a potato masher or a serving fork, gently smash each potato to a height of about ½ inch. (Thinner potatoes are crispier.)
- Season the potatoes: Drizzle the truffle oil over the smashed potatoes. Sprinkle the garlic powder, onion powder, the remaining ½ teaspoon truffle salt, and black pepper over the potatoes.
- Bake the potatoes: Bake until the potatoes are nice and golden on the edges, about 15-20 minutes. Take them out of the oven and let them cool for 5 minutes. Drizzle with the truffled cashew cream and sprinkle them with the parsley.
Notes
- Nut Allergy: Use pepitas instead of cashews.
- Spoiler Alert: Truffled Smashed Potatoes are best eaten when served but will stay fresh in an air-tight container in the refrigerator for 3 days.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: American
- Method: Oven
- Cuisine: American