Tahini Mashed Potatoes Recipe

Forget the cream or non-dairy substitute to make creamy, dreamy mashed potatoes.

One of the things we love about Thanksgiving is that it is truly a holiday for everyone. People from all backgrounds enjoy the day and even get to bring their unique flavors and traditions to the celebration.

These days it seems everyone has a vegan or vegetarian guest at their table. So how about offering them some creative vegan dishes that even meat eaters will enjoy?

Forget the cream or non-dairy substitute to make creamy, dreamy mashed potatoes. Tahini will achieve the same smooth texture while adding a unique, nutty flavor. Unusual and absolutely delicious!

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tahini mashed potatoes recipe

Tahini Mashed Potatoes Recipe

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4 from 1 review

Forget the cream or non-dairy substitute to make creamy, dreamy mashed potatoes.

  • Total Time: 40 minutes


  • 2 ½ lb yukon gold potatoes, peeled and quartered ( about 9-10 medium potatoes)
  • 1 tsp salt
  • ½ cup tahini (sesame paste)
  • ¾ cup ice water
  • ½1 tsp salt (to taste)
  • ¼ tsp black pepper
  • ½ cup finely chopped, fresh parsley and/or 2-3 Tbsp toasted sesame seeds (optional)


  1. Place potatoes in a large pot and add enough water to cover them about 1½ inches.
  2. Bring water to a boil and add 1 tsp salt. Reduce heat to medium and continue cooking for about 30 minutes, until potatoes are soft (we recommend checking after 20 minutes).
  3. In the meantime, prepare the tahini sauce. Place tahini in a medium bowl. Add ½ tsp salt and ice water, ¼ cup at a time, whisking very well after each addition (the tahini will thicken after the first addition, but it will loosen up when you add more water).
  4. When the potatoes are soft and still warm, mash them slightly. Add tahini sauce, ½ tsp salt (optional, to taste) and whisk until creamy.
  5. Whisk in parsley and/or sesame seeds, if using.
  • Author: Vicky Cohen and Ruth Fox
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Quick
  • Cuisine: Holiday


Leave a Comment

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  • Lisa

    Could this recipe be prepared with another type of potato? For instance, Yams or Sweet Potatoes (I get them mixed up). Thank you.

    • Shannon Sarna

      Yes it could. The flavor profile might be slightly different, though.

  • Cindy

    Hi all! I just completed making an experimental half-recipe of this and it is very delicious! It was a bit stiffer and drier than what we like so at the end, I blended in some “I Can’t Believe It’s Not Butter” margerine due to the restriction of no dairy with meat, and it creamed things up even nicer. I added it by tablespoonful until it met our creamy consistency liking.
    I used russet potatoes and no problems at all. My daughter’s boyfriend is Jewish and coming for Thanksgiving so I am finding alternatives to the traditional mashed potato recipe. I think you’ll love it!

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