On a recent trip to New York, I tasted these heavenly mashed potatoes at Biltmore Room, a popular new restaurant in the city's white-hot Chelsea District. Nothing more than Mom's mashed potatoes with an exotic Asian twist, they were served with grilled chicken breast. This is my version, and I think it's as good with roast pork and turkey as it is with grilled chicken. Prep: 5 minutes, Cook: 35 to 40 minutes.
6 to 8 medium all-purpose potatoes (about 2 pounds), scrubbed and unpeeled
1/2 cup steaming-hot half-and-half
2 tablespoons butter, at room temperature
1 tablespoon toasted Asian sesame oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
How to Make It
Cook potatoes in boiling water to cover in a large saucepan 35 to 40 minutes or until very tender. Drain well; spear each hot potato with a fork, and peel.
Mash potatoes thoroughly, and add remaining ingredients. Continue mashing until mixture is light and fluffy.
Fantastic. Instead of half and half I used 1/2 cup of greek yogurt (which I had on hand) and it was awesome. I decreased the butter to a tbsp to save some calories and you don't even miss it because of the creaminess of the greek yogurt and moisture from the sesame oil. Can definitely taste the sesame and was the perfect accompaniment to the Szechwan Chicken Meat Loaf (published on this site by Cooking Light). I made an asian twist on a blue plate special and all of my guests raved about it.
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