Tahini Whipped Potatoes
For perfectly imperfect mashed potatoes, this recipe uses a hand mixer to mash the potatoes.
Category
Side Dish
Servings/Yield
6 to 8
Author
Helen Park
For perfectly imperfect mashed potatoes, this recipe uses a hand mixer to mash the potatoes.
Ingredients
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½ cup Tahina
½ cup water
2 Tbsp lemon juice
1 clove garlic
1 tsp salt
2 pounds Yukon gold potatoes, peeled
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¼ tsp Muntok Pepper, ground
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Fine sea salt to taste
Directions
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.
Recipe Note
Recipe Notes
The help the potatoes cook evenly, cut any large potatoes in half so they are roughly the same size as each other.
For quantity of cooking liquid can reduced the thicker whipped potatoes.
Variations and Ideas
Round out your La Boîte thanksgiving with some of our Mediterranean and Persian inspired accompaniments.
Roasted Turkey and Braised Kefte
Challah and Vegetable Dressing
Cataluña Roasted Sweet Potatoes
Questions? Contact helen@laboiteny.com
