Title: Toasted Sesame Mashed Potatoes: A Creamy Twist on a Classic Comfort Food
Welcome to a delicious spin on a timeless favorite—mashed potatoes. Today, I’m thrilled to share a recipe that infuses classic creamy mashed potatoes with a hint of nutty flavor: Toasted Sesame Mashed Potatoes. This dish combines the comfort of smooth, buttery potatoes with the unique aroma of sesame oil and seeds, making it a perfect side dish for both casual and festive dining settings.
Ingredients
- 2 pounds russet or Yukon gold potatoes
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 cup heavy cream
- 1 teaspoon sesame oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- Toasted sesame seeds, for topping
Directions
- Preparation: Start by thoroughly scrubbing the potatoes to remove any dirt. For a smoother consistency, peel the potatoes. If you prefer a more rustic texture or are using a food mill, you can leave the skins on. Next, cut the potatoes into even 1-inch pieces to ensure they cook uniformly. Soak the cut potatoes in a bowl of cold salted water to prevent browning if you’re prepping in advance.
- Cooking: Place the potatoes in a large pot of generously salted boiling water. Cook them for about 15 minutes, or until they are fork-tender and break apart easily. Drain the potatoes well to remove all excess water.
- Mashing: Transfer the potatoes back into the warm pot. For the smoothest texture, run them through a food mill or a potato ricer. If these aren’t available, a good old-fashioned potato masher will do the job. Mash until you achieve a smooth consistency.
- Flavoring: Add the butter chunks to the warm potatoes and stir until fully melted. Incorporate the heavy cream and sesame oil, mixing well. Season with salt and pepper to your liking.
- Serving: Serve the mashed potatoes hot, garnished with a sprinkle of toasted sesame seeds for an extra touch of flavor and a delightful crunch.
Nutritional Information
- Calories: 230 kcal per serving
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
This Toasted Sesame Mashed Potatoes recipe is sure to bring a new and exciting flavor to your table. It’s perfect for anyone looking to upgrade their mashed potato game with something a little different. Whether it’s a weeknight dinner or a special occasion, these potatoes are sure to impress. Enjoy the creamy richness with a twist that will leave everyone asking for seconds!
Toasted Sesame Mashed Potatoes
- Total Time: 25 minutes
- Yield: 4 1x
Description
The combination of creamy potatoes, rich butter, and the unique flavor of sesame oil makes these Toasted Sesame Mashed Potatoes a delightful twist on a classic side dish. The toasted sesame seeds add a subtle crunch and an extra layer of flavor that pairs wonderfully with the smooth texture of the potatoes.
Perfect for a cozy family dinner or a holiday feast, this dish is sure to impress. Whether you’re serving it alongside a roast or enjoying it as a stand-alone comfort food, these mashed potatoes are guaranteed to be a hit with everyone at the table.
Ingredients
2 pounds russet or Yukon gold potatoes
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy cream
1 teaspoon sesame oil
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, to taste
Toasted sesame seeds, for topping
Instructions
Scrub potatoes well to remove any dirt, then peel (unless you are using a food mill to process, in which case you do not need to peel your potatoes). Cut potatoes into quarters or eighths, depending on the size. You want approximately 1-inch size pieces (all fairly even in size so they will cook uniformly) and transfer to a bowl filled with cold salted water. You can prep and cut your potatoes a few hours ahead of time if necessary; keep covered in water to prevent browning.
Boil potatoes in a large pot of generously salted water for about 15 minutes or until fork tender (a fork inserted into a piece of potato should go in easily and the potato should somewhat break apart). Drain well.
Run potatoes through a food mill placed on top of your still warm cooking pot on the still warm burner. The residual heat from the pot will evaporate out any excess moisture from the potatoes. If you don’t have a food mill, run potatoes through a potato ricer, or place in the pot and mash with a potato masher until smooth.
Add butter and stir until melted, then add heavy cream and sesame oil. Season generously with salt and pepper.
Serve warm, topped with a sprinkle of toasted sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 230 kcal