Make these creamy tahini mashed potatoes with a delicious Middle Eastern twist that will surprise your guests!
One of the things we love about Thanksgiving is that it's a holiday for everyone. People celebrate it regardless of religion, race, and ethnicity. As soon as November starts, TV shows, cooking sites, and blogs all start posting Thanksgiving recipes. We mostly enjoy the ones that offer a twist on the classic dishes. Since we're always looking for something different to surprise our guests we came up with this tahini mashed potato recipe.
Why You'll Love This Recipe
Everybody has a vegan or vegetarian guest at their table these days. Offering some creative dishes that even meat eaters will enjoy might very well make you the front runner for the host of the year award!
Nothing screams Thanksgiving like a big bow, of creamy mashed potatoes. For our vegan version, we're using nutty tahini instead of butter, milk or sour cream. This vegan twist on a holiday classic is simply amazing.
We have a full menu offering of Middle Eastern inspired Thanksgiving dishes we hope you'll enjoy.
Ingredients
- Yukon gold potatoes. Peeled and quartered (about 9-10 medium potatoes)
- Tahini. Also known as sesame seed paste. Use your favorite brand.
- Ice water. Thins out the tahini to make it easier to mix into the piping hot potatoes.
- Salt. Kosher salt or sea salt are the ones we reach for.
- Black pepper. Freshly ground adds so much flavor.
How to Make Tahini Mashed Potatoes
- Step 1: Peel, chop and cook the potatoes until soft. Then drain in a colander.
- Step 2: Add the potatoes back to the pot and mash slightly.
- Step 3: Mix the tahini with salt and ice water to loosen to a maple syrup consistency.
- Step 4: While the potatoes are still warm, add the tahini and salt. Mash and whisk until creamy. Taste and adjust seasoning.
Recipe Tips
Chop the potatoes into similar sizes so they cook evenly.
If the mashed potatoes are not creamy enough, add a little hot water 1 tablespoon at a time to loosen. Alternatively, use hot, unsweetened, plain plant-based milk.
Storage and Reheating
Store in an airtight container in the fridge for up to 5 days. They will stiffen up when stored. Warm in the microwave in 30-second increments, or over medium heat on the stovetop. Once they are hot, mix well and add in 1 tablespoon at a time: hot water or non-sweetened plain plant-based milk.
Check out our Vegan Thanksgiving Recipes, Savory Pumpkin recipes, and Sweet Pumpkin Recipes.
Try Our Other Great Potato Recipes
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Tahini Mashed Potatoes
- Total Time: 40 minutes
- Yield: 4 cups 1x
- Diet: Vegan
Description
Using Tahini instead of butter and sour cream makes these mashed potatoes amazing. This Middle Eastern twist is creamy, and delicious, and will surprise your guests!
Ingredients
- 2 ½ lbs Yukon gold potatoes, peeled and quartered ( about 9-10 medium potatoes)
1 teaspoon salt
½ cup tahini (sesame paste)
¼ cup ice water
½ - 1 teaspoon salt (to taste)
¼ teaspoon black pepper
Instructions
- Place potatoes in a large pot and add enough water to cover them about 1 ½ inches
- Bring water to a boil and add 1 teaspoon 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 the tahini in a medium bowl. Add ½ teaspoon of salt and ice water, 1 tablespoon 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). You want to achieve a maple syrup consistency, add more or less water as needed.
- When the potatoes are soft and still warm, mash them slightly. Add tahini, ½ teaspoon salt (optional, to taste), and whisk until creamy. Taste and adjust the seasoning to your liking.
Notes
- If the mashed potatoes are not creamy enough, add a little hot water 1 tablespoons at a time to loosen the mashed potatoes. Alternatively, you can add hot non-sweetened, and non-vanilla plant-based milk
- The mashed potatoes will harden once they are in the fridge. First, warm them up in the microwave or oven. Once they are hot, mix well and add a little hot water or hot non-sweetened and non-vanilla plant-based milk to make them creamy, if necessary.
This recipe was originally published in November 2015.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 133
- Sugar: 0.8 g
- Sodium: 301.9 mg
- Fat: 5.4 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 18.9 g
- Fiber: 2.5 g
- Protein: 3.8 g
- Cholesterol: 0 mg
naleśniki
Can I freeze these?
Vicky & Ruth
Hi! Unfortunately they cannot be frozen. However, they can be made ta few days ahead of time and then reheat them in the oven.
Ashley
Tahini in mashed potatoes?? What a fantastic idea! Happy happy thanksgiving!
Vicky & Ruth
Thank you Ashley! Happy Thanksgiving!
Angie@Angie's Recipes
I would lick the whole bowl CLEAN! YUM!
Vicky & Ruth
Thank you Angie...trust us...it was hard not to 🙂
Debra Eliotseats
Oh, my. I bet these are delicious. What an exotic twist. Happy Thanksgiving!
Vicky & Ruth
Thank you Debra! Hope you had an amazing holiday!
David @ Spiced
What a unique idea! I tend to go back to the classics for Thanksgiving as it reminds me of home, but I'm seriously loving the tahini + mashed potatoes idea! Thanks for sharing!
Vicky & Ruth
It is a delicious alternative for the classics! Its fun to spice things up sometimes 🙂
Harriet Emily
Mashed potatoes are my favourite side dish - I just LOVE potatoes so much!!! I can't believe I've never tried them with tahini before. That's such an amazing idea! I can't wait to try this!! <3
Vicky & Ruth
Thank you Harriet! Let us know how they come out!
Rhinda
Sounds great! I’m trying them tonight. Ii really enjoy your blog.
Vicky and Ruth
Thank you ❤️!