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Mashed Potatoes with Hummus, Tahini and Za’atar
Milk Street Facebook Community member Mary Coughlan of Waltham, Massachusetts, dials up the flavor of mashed potatoes by stirring in hummus. Tahini and za’atar, a Middle Eastern seed, herb and spice blend, bring even more layers of flavor. We call for red pepper hummus in this recipe, but feel free to use any type you like.
6
Servings
Tip
Don’t forget to stir the tahini to combine the fat that separates to the top with the solids that settle to the bottom.
35 minutes
Ingredients
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3
pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
-
Kosher salt and ground black pepper
Directions
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01In a large saucepan, combine the potatoes, 6 cups water and 1 teaspoon salt. Bring to a boil over high, then reduce to medium-high and cook at a low boil, uncovered, until a skewer inserted into the potatoes meets no resistance, 15 to 18 minutes. Reserve about 1 cup of the cooking water, then drain the potatoes in a colander. Shake the colander to remove as much moisture as possible, then return the potatoes to the pan. Set over low and cook for about 1 minute, occasionally shaking the pan, to evaporate the residual moisture.
