Tahini Mashed Potatoes

Amarante

Wed, Dec 09 2015, 11:31 am

These were interesting and would go well as a side for a dish that has Middle Eastern or Mediterranean flavors. I might try with a lamb tagine next time instead of the more traditional couscous I use as the starch.

Tahini Mashed Potatoes

Forget the cream or non-dairy substitute to make creamy, dreamy mashed potatoes. Tahini will achieve the same smooth texture while adding a unique, nutty flavor. Unusual and absolutely delicious!

INGREDIENTS

2 1/2 lbs yukon gold potatoes, peeled and quartered ( about 9-10 medium potatoes)
1 tsp salt
1/2 cup tahini (sesame paste)
3/4 cup ice water
1/2 ? 1 tsp salt (to taste)
1/4 tsp black pepper
1/2 cup finely chopped, fresh parsley (optional) or 2-3 Tbsp toasted sesame seeds (optional)

DIRECTIONS

Place potatoes in a large pot and add enough water to cover them about 1 1/2 inches

Bring water to a boil and add 1 tsp salt. Reduce heat to medium and continue cooking for about 30 minutes, until potatoes are soft (we recommend checking after 20 minutes).

In the meantime, prepare the tahini sauce. Place tahini in a medium bowl. Add 1/2 tsp salt and ice water, 1/4 cup at a time, whisking very well after each addition (the tahini will thicken after the first addition, but it will loosen up when you add more water).

When the potatoes are soft and still warm, mash them slightly. Add tahini, 1/2 tsp salt (optional, to taste) and whisk until creamy.

Whisk in parsley and/or sesame seeds.