Tahini Whipped Potatoes

For perfectly imperfect mashed potatoes, this recipe uses a hand mixer to mash the potatoes.

Rated 4.0 stars by 3 readers

Servings/Yield

6 to 8

Helen Park

For perfectly imperfect mashed potatoes, this recipe uses a hand mixer to mash the potatoes.

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In a saucepan, bring the potatoes to boil with enough water to cover by two inches.
Reduce heat to simmer until the potatoes are tender.
While the potatoes are cooking, make the tahina sauce.
In a blender, blend the tahina, water, lemon juice, garlic and one teaspoon of salt until smooth and fluffy. Set aside until potatoes are ready.
When the potatoes are cooked, drain them and add them back to the pot – reserving the cooking liquid.
Using a hand mixer with beater attachments, turn the machine on low speed to begin mashing the potatoes with half a cup of the cooking liquid.
Add the tahina sauce and whip the potatoes until smooth, adding another half cup of the cooking liquid.
Add the Muntok pepper and season to taste with salt.