Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Kosher salt and ground black pepper
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT