Devilish Potatoes

Ingredients

• 10 small yukon gold potatoes (1-1/2 pounds), make sure they are all about the same size

• 1 tablespoon olive oil, optional

• 1/2 cup cashews, soaked in water for at least 2 hours

• 3/4 cup vegetable broth

• 1/2 teaspoon turmeric

• 1 teaspoon kala manak black salt (or 3/4 teaspoon regular salt)

• 2 teaspoons fresh lemon juice

• A big pinch black pepper

• paprika and fresh dill, for garnish

Directions

Preheat oven to 350℉. Line a rimmed baking sheet with parchment paper.

Slice potatoes across the middle and place on baking sheet. Drizzle with olive oil and sprinkle with a pinch of sea salt. Rub potatoes to coat, and place cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.

Drain the cashews and place them in the blender with vegetable broth and turmeric. Blend until completely smooth,

When potatoes are tender, remove from the oven. When cool enough to handle, scoop the centers out with a melon baller or rounded teaspoon, leaving about 1/4 inch lining of potato inside.

Place the scooped out warm potato into a mixing bowl and mash until smooth. Add the cashew cream mixture, kala manak salt (or sea salt), lemon juice and black pepper, and continue to mash until combined. Chill in the fridge for about 30 minutes so that the mixture stiffens up.

Once cool, scoop into pastry bag fit with a medium sized serrated tip and fill potatoes. You can also use a plastic ziplock bag and just cut the corner off. Sprinkle with paprika and top with a little sprig of dill. Keep chilled until ready to serve!

Prep Time: 70 minutes
Cook Time: 20 minutes
Total Time: 90 minutes
Servings: 20 pieces