Toasted Sesame Potatoes: A Flavorful Twist on a Classic Side Dish
Looking for a unique spin on the classic mashed potatoes? This Toasted Sesame Potatoes recipe adds a delightful depth of flavor with the addition of sesame oil and toasted sesame seeds. The creamy, buttery potatoes combined with the nutty notes of sesame create a side dish that’s both comforting and sophisticated. Perfect for a family dinner or a special occasion, these potatoes are sure to be a hit at your 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
Directions:
- Prepare the Potatoes: Begin by scrubbing the potatoes well to remove any dirt. If you plan to use a food mill, you can skip peeling; otherwise, peel the potatoes. Cut them into quarters or eighths, aiming for approximately 1-inch size pieces to ensure they cook uniformly. Place the cut potatoes in a bowl filled with cold, salted water to prevent browning. You can prep and cut your potatoes a few hours ahead of time if necessary—just keep them covered in water until ready to cook.
- Boil the Potatoes: In a large pot of generously salted water, boil the potatoes for about 15 minutes or until they are fork-tender. A fork inserted into a piece should go in easily, and the potato should somewhat break apart. Once done, drain the potatoes well.
- Mash the Potatoes: Run the boiled potatoes through a food mill placed over your still-warm cooking pot on the burner. The residual heat from the pot will help evaporate any excess moisture from the potatoes. If you don’t have a food mill, use a potato ricer or a potato masher to achieve a smooth consistency.
- Add Butter and Cream: Stir in the butter until it’s fully melted, then add the heavy cream and sesame oil. Mix until everything is well combined. Season generously with salt and freshly ground black pepper to taste.
- Serve: Serve the mashed potatoes warm, topped with a sprinkle of toasted sesame seeds for an added crunch and burst of flavor.
Serving Suggestions:
These Toasted Sesame Potatoes make a perfect accompaniment to a variety of main dishes, from roasted chicken to grilled steak or even a hearty vegetarian casserole. The nutty sesame flavor pairs wonderfully with Asian-inspired dishes as well.
Recipe Notes:
- Make Ahead Tip: You can prepare the potatoes ahead of time and keep them warm in a low-temperature oven. Just wait to add the sesame seeds until right before serving to maintain their crunch.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 230 kcal per serving
This Toasted Sesame Potatoes recipe is a fantastic way to elevate your regular mashed potatoes with minimal effort. The combination of creamy potatoes and nutty sesame makes for a side dish that’s both familiar and refreshingly different. Give it a try at your next meal and watch it become a new family favorite!
Toasted Sesame Potatoes
- Total Time: 25 minutes
- Yield: 4 1x
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