Ingredients
Units
Scale
- 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
- ½–1 tsp salt (to taste)
- ¼ tsp black pepper
- ½ cup finely chopped, fresh parsley and/or 2-3 Tbsp toasted sesame seeds (optional)
Instructions
- Place potatoes in a large pot and add enough water to cover them about 1½ inches.
- 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).
- 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).
- When the potatoes are soft and still warm, mash them slightly. Add tahini sauce, ½ tsp salt (optional, to taste) and whisk until creamy.
- Whisk in parsley and/or sesame seeds, if using.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Holiday