Preheat oven to 400° F. Peel off most of the outer paper layers of the garlic and slice the top 1/4 inch off the bulb so you can see the cloves drizzle with olive oil and wrap in aluminum foil. Bake for 40-50 minutes or until the cloves are tender and spreadable.

Place your soaked cashews in a blender with a bit of hot water (start with a tablespoon and go from there), blend until smooth and creamy.

Toss in the garlic, lemon juice, and chives and pulse until combined. Season with salt and pepper to taste.

Preheat oven to 400° F.

Bring a large pot of water to a boil. Boil the potatoes for 8-10 minutes, until tender but not too mushy. Drain and dry the potatoes off.

Place the potatoes on a baking sheet and gently smash them with the back of a wooden spatula or spoon.

Drizzle with a generous amount of olive oil and sprinkle with salt and pepper.

Bake for about 30 minutes until they are golden brown and crisp.

If you would like them extra crispy, simply drizzle with a bit more olive oil and place under your broiler for 5 minutes, depending on close to the broiler you place them.

Remove from oven and top with cashew cream and parsley.