ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sesame Mashed Potatoes

Jim Franco
Yield Makes 4 to 6 servings
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.

Ingredients

  • 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

  1. 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.

  2. Mash potatoes thoroughly, and add remaining ingredients. Continue mashing until mixture is light and fluffy.

Doubleday Cookbook,American Century Cookbook,

The Food of Portugal