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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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
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