- 1 1/2 pounds small thin-skinned potatoes, like yukon gold (about 10)
- 1 tablespoon olive oil
- 1/2 cup cashews or almonds, soaked in boiling water for half an hour. If using almonds, remove skins.
- 3/4 cup water (or veg broth)
- 1/2 teaspoon turmeric
- 1 teaspoon kala namak Indian black salt (or 3/4 teaspoon regular salt)
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon black pepper
- Sweet paprika
1. Preheat oven to 350 Fahrenheit. Line a rimmed baking sheet with parchment paper.
2. Slice potatoes in half the long way and place on baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Rub potatoes to coat, and place cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.
3. In the meantime, drain the nuts and place them in the blender with water, turmeric, salt, lemon juice and pepper. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could take 1 to 5 minutes depending on the strength of your blender.
4. When potatoes are tender, remove from the oven. When cool enough to handle, but still hot, scoop the centers out with a melon baller or rounded teaspoon, leaving about 1/4-inch lining of potato inside.
5. Place the scooped out potato into a mixing bowl and mash until smooth. It’s important that they’re still warm so that they mash well. Add the “yolk” cream mixture, and continue to mash until well incorporated. Chill in the fridge for about 30 minutes so that the mixture stiffens up.
6. Once cool, scoop back into potatoes. Sprinkle with paprika.