A Melt-In-Your-Mouth Side Dish For Thanksgiving

Photo: Courtesy of Crunchy Radish.
There are many ways to eat potatoes this holiday — mashed with butter, gratin with cream and cheese, or topped with marshmallows. Despite the allure of these calorie-laden dishes, there are also many ways to make potatoes healthy and satisfying that won’t leave you loosening your belt buckle.
Twice Cooked Potatoes With Creamy Avocado Garlic Sauce
Serves 4-6 as a side dish
3 pounds Yukon Gold Potatoes
2 tbsp olive oil
2 cloves garlic, minced
Avocado Garlic Sauce
1 head of garlic, roasted
1/4 cup raw cashews (soaked in water for one hour)
1 avocado, halved and pitted
1 tbsp lemon juice
1/2 cup water
Salt and pepper to taste
2 tbsp chives, chopped
1. In a large pot, cover potatoes with water and bring to a boil. Turn to simmer and cook until fork tender, 20-25 minutes. Drain potatoes and let cool for 10 minutes.
2. Preheat oven to 450ºF. Arrange potatoes on a sheet pan lined with unbleached parchment paper. Using the palm of your hand or the bottom of a mug, smash or firmly press down on potatoes to flatten. Some may fall apart, don’t despair. Scatter chopped garlic and drizzle 2 tbsps of olive oil over potatoes. Roast for 25-30 minutes until crispy and brown.
3. While potatoes cook, place cashews, avocado, lemon juice, roasted garlic (removed from skin), water, and salt and pepper into a high speed blender and blend until combined.
4. Drizzle avocado cream over potatoes and sprinkle with salt, pepper and chives. Best enjoyed hot out of the oven.

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