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
Units
Scale
- 2 1/2 lbs Yukon gold potatoes, peeled and quartered ( about 9-10 medium potatoes)
1 tsp salt
1/2 cup tahini (sesame paste)
1/4 cup ice water
1/2 - 1 tsp salt (to taste)
1/4 tsp black pepper
Instructions
- 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 the tahini in a medium bowl. Add 1/2 tsp 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, 1/2 tsp 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: 1/2 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