1 1/2 lbs small thin-skinned potatoes, like yukon gold (about 10)
1 tablespoon olive oil
1/2 cup cashews, soaked in water for at least 2 hours
3/4 cup vegetable broth (or water)
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
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
Slice potatoes across the waist 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.
In the meantime, drain the cashews and place them in the blender with vegetable broth and turmeric. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.
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.
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 cashew cream mixture, salt, lemon juice and black pepper, and continue to mash until well incorporated. 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 (I use Wilton 4B) and fill potatoes. Sprinkle with paprika and top with a little sprig of thyme. Keep chilled until ready to serve!