By Johanna Evans
CRISPY SMASHED POTATOES & CASHEW CREAM
11 steps
Prep:1hCook:40min
Christmas appetizers or light meals
Updated at: Mon, 22 Dec 2025 16:35:34 GMT
Nutrition balance score
Great
Glycemic Index
74
High
Glycemic Load
40
High
Nutrition per serving
Calories453.8 kcal (23%)
Total Fat20.3 g (29%)
Carbs54.5 g (21%)
Sugars2.6 g (3%)
Protein14.4 g (29%)
Sodium447.8 mg (22%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1kgnew potatoes
or small, scrubbed and halved if large
1 ½ Tbspolive oil
1 tspdried thyme
1 tspdried oregano
Salt
black pepper
CASHEW CREAM
Instructions
POTATO INSTRUCTIONS
Step 1
• Add the potatoes to a pan of well-salted cold water, bring to the boil and simmer for 10–12 minutes until just tender
Step 2
• Drain well and allow the steam to escape for 4–5 minutes
Step 3
• Toss with olive oil, thyme, oregano, salt and pepper
Step 4
• Air-fryer: arrange in a single layer, lightly crush and cook at 200°C / 390°F for 20–25 minutes, flipping once
Step 5
• Oven: roast at 220°C / 425°F (200°C fan) for 35–45 minutes, flipping once
Step 6
• Taste and adjust seasoning
CASHEW CREAM INSTRUCTIONS
Step 7
• Soak cashews in boiling water for 20 mins or overnight in cold water. Drain the cashews
Step 8
• Cook mushrooms in olive oil with a pinch of salt for 8–10 minutes until deeply golden
Step 9
• Add garlic for 30 seconds, then cool slightly
Step 10
• Blend cashews, mushrooms, lemon juice, brine, nutritional yeast, mustard and water until thick and creamy
Step 11
• Stir through chives and adjust seasoning
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