Garlic Sesame Mashed Potatoes

Thanksgiving Special Dinner: Side Dish

These Garlic Sesame Mashed Potatoes are creamy with an umami flavor. I love these mashed potatoes because they have a nutty aroma and has an asian flavor to a classic recipe. These paired well with the lemongrass roasted chicken and made it an Asian-inpired Thanksgiving dinner plate. 

Notes:

• Choosing Potatoes: Yukon Gold potatoes are ideal for creamy mashed potatoes, but you can also use Russet potatoes for an even fluffier texture. Avoid waxy potatoes like red or new potatoes as they can become gluey when mashed.

• Do Not Overmix: Be careful not to overmix the mashed potatoes, as it can lead to a gummy texture. Mix just until smooth for the best result.

• Avoid Overheating the Milk: Only warm the milk mixture; if overheated, it can curdle or taste sour. A gentle warming ensures all flavors blend without compromising texture.

• Seasoning Liquid Options: Try cooking the potatoes in salted chicken broth for more depth of flavor. A splash of soy sauce in the milk mixture can also add extra umami.

• Add Texture and Crunch: For a fun twist, garnish with toasted sesame seeds, sliced green onions, or even a sprinkle of crispy garlic for added texture and flavor.

Recipe: 

Ingredients:

• 4 lbs Yukon gold potatoes, peeled and cubed

• 8 Tbsp butter

• ¾ cup heavy cream

• 1 Tbsp minced garlic

• 2 Tbsp sesame oil

• 1 tsp salt

• 1 tsp black pepper

• Extra sesame oil and sesame seeds, for garnish

Directions:

1. Prepare the Potatoes
   Peel and quarter the potatoes. Place them in a large pot and cover with water (or chicken broth for added flavor). Bring to a boil over high heat, then reduce to medium-high and cook for 10-15 minutes, until the potatoes are fork-tender.

2. Heat the Milk Mixture
   In a small saucepan, combine the heavy cream, butter, minced garlic, sesame oil, salt, and black pepper. Warm over low heat, ensuring the mixture doesn’t come to a boil.

3. Mash the Potatoes
   Drain the cooked potatoes thoroughly. Pass them through a potato ricer into a large bowl for a smooth texture.

   

4. Combine and Serve
   Pour the warm milk mixture over the potatoes and gently mix until smooth. Avoid overmixing, as it can make the potatoes gummy.
   Garnish with a drizzle of sesame oil and a sprinkle of sesame seeds.

Let me know if you make it!