I used to LOVE devilled eggs. But I did not love how they made me feel. I’m not sure why, but they made my throat close up a bit and I would just feel plain crappy. These devilled beauties on the other hand, just make my tummy (and throat!) feel happy =)
I had mentioned these potatoes recently in the Cute Food Appreciation Supper and I had every intention of making the potatoes again to have some new pictures. That didn’t happen. And to be honest, there was no way they were going to look this cute again anyway! My friend Robin filled the potato caves with a frosting piper. Genius.
Purple Devilled Potatoes (gf & sf)
8 mini potatoes (purple is prettiest – but white or yellow or red all work fine too of course)
1/2 cup of cashews (soak these guys for 4-8 hours to make the filling creamy)
1/4 cup of marinated artichoke hearts, roughly chopped
1 tsp of black salt (for that “sulfur” taste)
Bring some water to a boil in a medium pot on the stove and gently & carefully add your mini potatoes. Cook 5-7 minutes and watch them carefully so they don’t crack or overcook. Remove them from the stove, drain the water out of the pan and fill the pan with cold water and allow them to sit in the cold water while you prepare the filling. Take your cashews and artichoke hearts and blend them in your blender. Take the filling and put it into a bowl. Add the salt and stir until combined. Now, take your potatoes out of the cold water, pat them dry and carefully cut them in half. Scoop our the flesh (leave a bit in for aesthetics and to make them strong enough to hold the filling) and add it to the filling and mash it with a potato masher. Add a bit of salt & pepper and stir it up. At this point you can get fancy and pipe the filling into the potatoes, or you can just spoon it out. Add a sprinkle of paprika to each one.