Tahini Whipped Potatoes with Cilantro Chili Sauce- dairy free/vegan from HeatherChristo.com

Whoa. I am posting this before we even know the outcome of the election. When I wake up tomorrow morning, I will know the future path of the country and no matter what the outcome is, I am sincerely hoping that we can all move forward as a nation in a positive and productive way. I am optimistic that things will get better (I hope! I hope! I hope!) And I am so excited to start putting this brutal campaign behind us.

How are you feeling today?

No matter which way you voted, I am sure that you can agree that this has been a massive emotion and energy suck over the last 18 months and I am happy to let things calm down.

OK, it may feel trite today to talk about mashed potatoes, but sometimes we need to keep it light. The mood- not the potatoes.

And I do know, with this monumental decision behind us that we can all look forward to a wonderful Holiday season filled with friends, family and really good food! (Now come the potatoes) Like these Tahini Whipped Potatoes with Cilantro Chile Sauce!

Tahini Whipped Potatoes with Cilantro Chili Sauce- dairy free/vegan from HeatherChristo.com

These are mashed potatoes on steroids! I added garlic and creamy toasty tahini to these to make them extra creamy and flavorful. But as if that wasn’t enough, I added a dollopy swirl of bright and delicious Cilantro Chile Sauce which adds such a pop to this dish.

I made these to compliment the rest of my Asian Inspired Thanksgiving Dinner, but these would be amazing served with a steak, Roast Chicken or a filet of grilled salmon.

Tahini Whipped Potatoes with Cilantro Chili Sauce- dairy free/vegan from HeatherChristo.com

Tahini Whipped Potatoes with Cilantro Chile Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Tahini Whipped Potatoes:
  • 3 pounds russet potatoes, peeled and quartered
  • 4 cloves garlic, peeled
  • 3 cups unsweetened coconut milk (from a carton)
  • ¼ cup tahini
  • 1 tablespoon kosher salt
  • 4 tablespoons vegan butter
  • Cilantro Chili Sauce:
  • 3 cloves garlic, peeled
  • 1 fresno chili, roughly chopped
  • 2 cups packed fresh cilantro
  • ⅓ cup olive oil
  • ¼ cup rice wine vinegar
  • kosher salt
Instructions
  1. Place the potatoes, garlic, coconut milk, tahini and salt in a pot and bring to a simmer over medium heat. Add a lid and reduce to the lowest heat and simmer for another 15-20 minutes until the potatoes are fork tender. Transfer the entire contents of the pot to the bowl of a standing mixer and whip on high until you have smooth potatoes. Add the vegan butter and whip until combined. Adjusts easoning with kosher salt if needed. Transfer to a serving bowl and serve hot.
  2. In the bowl of a food processor or a blender combine the garlic, chili, cilantro, olive oil and the vinegar. Pulse or puree until combined and then season to taste with kosher salt. Transfer to a bowl and serve alongside the potatoes, or when the potatoes are in a serving bowl, swirl a generous dollop over the top and then serve the rest alongside the potatoes.

 

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tahini-whipped-potatoes-with-cilantro-chili-sauce-vegan-from-heatherchristo-com

Tahini Whipped Potatoes with Cilantro Chili Sauce- dairy free/vegan from HeatherChristo.com

Whoa. I am posting this before we even know the outcome of the election. When I wake up tomorrow morning, I will know the future path of the country and no matter what the outcome is, I am sincerely hoping that we can all move forward as a nation in a positive and productive way. I am optimistic that things will get better (I hope! I hope! I hope!) And I am so excited to start putting this brutal campaign behind us.

How are you feeling today?

No matter which way you voted, I am sure that you can agree that this has been a massive emotion and energy suck over the last 18 months and I am happy to let things calm down.

OK, it may feel trite today to talk about mashed potatoes, but sometimes we need to keep it light. The mood- not the potatoes.

And I do know, with this monumental decision behind us that we can all look forward to a wonderful Holiday season filled with friends, family and really good food! (Now come the potatoes) Like these Tahini Whipped Potatoes with Cilantro Chile Sauce!

Tahini Whipped Potatoes with Cilantro Chili Sauce- dairy free/vegan from HeatherChristo.com

These are mashed potatoes on steroids! I added garlic and creamy toasty tahini to these to make them extra creamy and flavorful. But as if that wasn’t enough, I added a dollopy swirl of bright and delicious Cilantro Chile Sauce which adds such a pop to this dish.

I made these to compliment the rest of my Asian Inspired Thanksgiving Dinner, but these would be amazing served with a steak, Roast Chicken or a filet of grilled salmon.

Tahini Whipped Potatoes with Cilantro Chili Sauce- dairy free/vegan from HeatherChristo.com

Tahini Whipped Potatoes with Cilantro Chile Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Tahini Whipped Potatoes:
  • 3 pounds russet potatoes, peeled and quartered
  • 4 cloves garlic, peeled
  • 3 cups unsweetened coconut milk (from a carton)
  • ¼ cup tahini
  • 1 tablespoon kosher salt
  • 4 tablespoons vegan butter
  • Cilantro Chili Sauce:
  • 3 cloves garlic, peeled
  • 1 fresno chili, roughly chopped
  • 2 cups packed fresh cilantro
  • ⅓ cup olive oil
  • ¼ cup rice wine vinegar
  • kosher salt
Instructions
  1. Place the potatoes, garlic, coconut milk, tahini and salt in a pot and bring to a simmer over medium heat. Add a lid and reduce to the lowest heat and simmer for another 15-20 minutes until the potatoes are fork tender. Transfer the entire contents of the pot to the bowl of a standing mixer and whip on high until you have smooth potatoes. Add the vegan butter and whip until combined. Adjusts easoning with kosher salt if needed. Transfer to a serving bowl and serve hot.
  2. In the bowl of a food processor or a blender combine the garlic, chili, cilantro, olive oil and the vinegar. Pulse or puree until combined and then season to taste with kosher salt. Transfer to a bowl and serve alongside the potatoes, or when the potatoes are in a serving bowl, swirl a generous dollop over the top and then serve the rest alongside the potatoes.