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. Watch our how-to video.
2 pounds Yukon Gold potatoes, peeled and cut into 1Â½-inch chunks
7 garlic cloves, peeled
1/4 cup tahini
1 cup plain unsweetened soymilk, plus more as needed
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.
Per Serving:210 calories (60 from fat), 6g total fat, 1g saturated fat, 130mg sodium, 31g carbohydrates, (3 g dietary fiber), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.