3:10 pm on 4 October 2013


  • 500g potatoes (floury) well cooked in salted water
  • ½ cup ground almonds (lightly toasted)
  • 1 tbsp sesame paste (tahini)
  • up to ½ cup extra virgin olive oil
  • 1 cup milk
  • ¼ cup roasted garlic (finely chopped)
  • 4 tbsp lemon juice
  • 1 lemon zest
  • fresh mint leaves, chopped
  • flaky sea salt and fresh black pepper


Drain the potatoes then dry them on the stove top for a few minutes. Drizzle a third of the oil onto the warm potatoes and crush with a potato masher. Place the mash into a food processor. Add the almonds, tahini, garlic, lemon juice and zest and puree, adding the remaining oil and the milk, little by little while processing, to create a smooth, silky paste. Remove from the processor and stir in the fresh mint and seasoning to taste. If the potato mix separates from the oil, simply add a little hot water while blending to bring it back.

From Afternoons with Jesse Mulligan

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