Tahini Sumac & Roasted Garlic Mashed Potatoes

The Stuff:

• 2 1/2 pounds potatoes, Yukon Gold or similar, quartered
• 1 teaspoon salt
• 1 head of garlic, roasted and cloves removed and mashed with a fork
• ¾ cup tahini
• ¾ to 1 cup ice water
• ¼ cup Never Not Eating Sumac S&P
• Toasted sesame seeds

The Method:

1. Place potatoes in a large pot and add enough cold water to cover them by 1-2 inches.
2. Bring water to a boil, add 1 tsp salt, reduce heat to medium and continue cooking for about 20 minutes, until potatoes are soft when poked with a fork.
3. While the potatoes are cooking pour the tahini in a medium bowl and add the garlic, salt, and then add in the ice water, 1/4 cup at a time, whisking very well after each addition.
4. Add the sumac, whisk well to combine, and taste for seasoning.
5. Drain the cooked potatoes and mash them slightly, then add the tahini sauce and mash until desired consistency.
6. Add sesame seeds, and stir well, adjust seasoning and serve.