Creamy Tahini Mashed Potatoes & Mushroom Gravy

 Maybe it’s just me, but I think mashed potatoes are basically the culinary equivalent of wrapping oneself in a fuzzy blanket, moisturizing socks, and sitting in front of a crackling fireplace.

You better hide them potatoes from me on Thanksgiving, because I will eat all a’ dem for breakfast, lunch, dinner, dessert, brunch, brinner, snacks, mid night snacks, movie snacks, okay. I’m done. You get the idea.

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Thanksgiving was not even that long ago, and once again mashed potatoes are making a much-welcomed appearance in my kitchen.

Toss out your old butter-n-cream ridden recipe for delicious bliss…Comfort food just received a new and improved healthy makeover.

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This recipe is a nutritious twist on an old family classic; to achieve the desired level of creaminess without all the fat and dairy (cows, we’re puttin you out of business), these spuds are whipped up with tahini and soymilk and smothered in a nutritious and hearty gravy made with mushrooms and tamari.

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Potatoes have gotten a bad reputation…and for no good reason.  Did you know one medium potato contains half our daily value of Vitamin C? AND, did you know they also contain more potassium than bananas? As for tahini, if you’ve never tried it, this sesame seed butter delivers a rich dose of calcium, vitamin E, and healthy mono and polyunsaturated fats that have been proven to help lower blood cholesterol.

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This weekend, I hope you can make up a steaming batch of these mashed potatoes and gravy, wrap yourself in a fuzzy blanket, put on moisturizing socks, and sit beside a crackling fireplace. Basically I hope you spend the weekend winning at life.

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I had to throw that picture in there.  It was my first time using my Christmas present, a Kitchenaid Mixer, in which I have drooled over for about 24 years now. I’m 25.

Just look at that mechanical whisking action. HOT DAMN. Chefs, you must understand my level of excitement. Not sorry.

….As for me, I’m off to Mexico for a mini-vacay, and you best bet I will be drowning myself in street tacos and salty margaritas. Adios, amigos.

Creamy Tahini Mashed Potatoes & Mushroom Gravy

Serves 6, ~300 calories per serving (gravy included)

For the taters:

  • 2.5 lbs potatoes
  • 1 cup unsweetened plain soymilk
  • 6 garlic cloves, minced
  • 1/4 cup tahini
  • juice from half a lemon
  • 1/4 cup finely chopped chives
  • 1/4 cup thinly diced scallions (green onions)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 T nutritional yeast (optional but this fine powder provides a great nutty & cheesy flavor)
  • sesame seeds (for garnish)

For the gravy train:

  • 4 cups mushrooms (I used cremini)
  • 2 T olive oil
  • 2 T soy sauce or gluten free Tamari sauce
  • 4 T tahini
  • black pepper
  1. Start by peeling the potatoes and dicing those babies into small chunks.  Throw them into a large pot, cover with an inch of water, then boil for 10-15 minutes or until you fork them and they’re nice and soft.
  2. Drain the potatoes and mash them. I used my standup mixer to get them into the consistency I wanted (now that I’m a real chef) (just kidding) (so snobby), but you can definitely use a fork or a potato masher.  Return them to the pot and over low heat, stir in the tahini, garlic, and soymilk. Add in the lemon juice, salt, pepper, and nutritional yeast.
  3. Gently fold in the chives and green onion, saving a few to garnish. Sprinkle with sesame seeds.
  4. Now get the gravy goin’.  Over medium heat, saute the mushrooms in the olive oil until they’re as tender as an Elvis Presley song.
  5. Turn the heat down to medium-low and add in the tamari/soy sauce and tahini.  Cook until the gravy becomes thicker (a few minutes).  Taste the gravy to see how much pepper it needs, and add the pepper into the pan in increments of 1/8 tsp.
  6. Spoon gravy onto mashed potatoes. Spoon delicious combination into mouth. Repeat.

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