This is one of my favorite oil-free vegan (and delicious!) culinary wonders that my husband has made yet. We've enjoyed it as a dinner with creamy mushroom gravy and sautéed kale, served it to multiple groups in the Columbia's Cooking kitchen classroom, for Thanksgiving with 3 different types of gravy (I really love gravy) and most recently, with our family as part of our Christmas meal. It's fairly simple and pleases all crowds. I encourage you to try Erik's recipe, then answer the Take Control Now Question below and let us know what you think. We'd love to hear from you!
Creamy Tahini Mashed Potatoes
By: Erik Hoffman Serves: 4 Prep + cook time: 30 minutes
- 4 large russet potatoes (peeled and quartered)
- 2 cloves of garlic minced
- 1 large onion diced
- ⅔ c vegetable stock
- 2 T tahini
- 1 c unsweetened almond milk
- white pepper
1. Prepare your mis en place (all of the ingredients prepped and cut).
2. Start the potatoes.
Add prepared russet potatoes to a large pot and cover with at least two inches of water. Salt liberally (at least 2 tablespoons). Place on stove top and turn heat to high. Cook uncovered until water comes to a boil (begin step 2).
Check potatoes three minutes after the water begins to boil. You want potatoes to be tender and have a starchy, translucent look. They should be tender enough to cut through with a spoon with very little resistance. At this point, remove from stove and strain through a colander. Return potatoes back to pot or transfer into a large mixing bowl. Cover to keep warm and set aside.
3. Begin potato mixture.
In a small sauce pot, cook onions and garlic in ⅓ cup vegetable stock over medium heat until tender and liquid is almost gone. Add to the onions and garlic, ⅔ cup almond milk and the remaining the vegetable stock. Bring to a boil. As soon as it boils, turn down to a simmer and add 2 tablespoons tahini. Mix well to incorporate tahini. Once tahini has been stirred in, add the mixture to the potato pot.
4. Mash the taters.
Mash potatoes well with the liquid. I use a rigid spoon and mix vigorously until the potatoes become very creamy. You can also use a potato masher or hand blender if you want. Once the potatoes are to a consistency of your liking, add the final ⅓ cup of almond milk and stir in until you have a very smooth result. Season your creamy tahini potatoes with salt and pepper to your liking (I prefer the spice of white pepper in my mashed potatoes over plack pepper) and enjoy.
Then answer today's Take Control Now question by clicking 'comment' below.