Tahini Mashed Potatoes (Vegan)
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You know what goes well with potatoes? Butter. You know what goes well with everything? Tahini.
Don’t get me wrong, butter is delicious in all shapes and forms, but it doesn’t hold a candle to the liquid gold that is tahini. I often use tahini as a butter substitute as it adds richness with a depth of flavor, like in my Low Carb, Creamy Cauliflower Rice Risotto Recipe.
By using Tahini in this mashed potatoes recipe, you get a savory flavor element while still being able to enjoy silky smooth potatoes sans the butter of heavy cream. This also makes them vegan and whole30 approved, but even hard core meat and potato eaters will fall in love with this luscious side dish.
To mash the potatoes, I’d highly recommend investing in a potato ricer. It produces the fluffiest potato texture. A regular potato masher, or even a fork, works great though! But, in the name of all that is potato, do NOT use a food processor or blender. It may seem like a quick option, but it’s just the quickest way to end up with a plate of gummy mush.
Top these potatoes with an extra drizzle of tahini, shredded parsley, and a few sesame seeds. They make a great side dish to dinner, but I won't judge if you just go ahead and eat the whole pot as a meal.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 6-7 servings
950 g - Yukon Gold Potatoes - Peeled and cubed
4 - Garlic Cloves - Minced
48 g - Tahini
120 ml - Oat Milk - Sub non-dairy milk of choice
2 tsp - Kosher Salt - Plus more to taste
1 tsp - Black Pepper - Plus more to taste
¼ tsp - Garlic Powder
Place potatoes in a large pot. Pour cold water over them and bring to a boil*. When boiling, reduce to a simmer. Partially cover and allow to cook until fork tender. About 14-15 minutes depending on how big your potatoes are.
While potatoes are cooking, using a non-stick method of choice, saute garlic in a pan until fragrant. Remove from heat.
Drain the potatoes. Add in the garlic and tahini. Using a potato ricer or potato masher, mash potatoes until smooth.
Over low heat, add in oat milk*, salt, pepper, and garlic powder.
Serve topped with parsley, sesame seeds, and an extra sprinkle of salt if desired.
- Starting the potatoes in cold water allows them to cook evenly
- If the potatoes are too thick, slowly add in more oat milk until desired consistency is reached.
Want another side dish to make? How about these Broccoli Cheddar Tots?