Tahini Mashed Potatoes
*Batch Cooking Recipe*
These potatoes are rich and creamy without the addition of dairy ingredients. The flavor is classic enough to serve alongside any holiday roast, or increase the tahini by a tablespoon or two and pair them with Middle Eastern dishes in place of rice or couscous.
- 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch chunks
- 7 garlic cloves, peeled
- 1/4 cup tahini
- 1 cup plain soymilk
- 1 tablespoon lemon juice
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoon toasted sesame seeds
Place potatoes and garlic in a large saucepan, cover with cold water by 1 inch and bring to a boil. Lower heat, partially cover pan, and simmer until potatoes are very tender, 15 to 20 minutes. Drain, return potatoes and garlic to pan and add tahini. Mash with a potato masher or large fork until very smooth. Place over low heat and stir in soymilk, lemon juice and salt; add a little more soymilk if potatoes are too thick. Spoon into a bowl and garnish with sesame seeds.