Purple Potato Towers

1. Scrub or peel potatoes, then cut into smaller pieces. Add to a large pot with salt water, and bring to a boil. Cook for 15-20 minutes, or until potatoes are tender.
2. Drain potatoes, then return to the pot. Add tahini, butter (or more tahini), milk, nutritional yeast, garlic, nutmeg, and a generous pinch of salt and pepper.
3. Mash potatoes with a potato masher, until you reach desired consistency. Add a little extra milk, if needed, but make sure mashed potatoes are not too runny, otherwise they won’t hold together in the mold.

Roasted Garlic Sauce

1. Heat up butter in a pan. Sprinkle with flour, and whisk to mix. Gradually add milk, whisking constantly, to make sure no lumps are left.
2. Cook for 2-3 minutes, whisking continuously, until sauce thickens.
3. Add roasted garlic pieces, and season with salt and pepper.
4. If you want a smooth sauce, transfer to a blender and process for a few seconds.
5. If you don’t mind garlic pieces in your sauce, simply mash larger garlic cloves with a fork.

Assembly

1. Place dessert or plating rings on your serving plates. You can use a larger cookie cutter or a smaller springform cake pan, if you don’t have plating rings. The plating ring I use is 3 inches/8 cm.
2. Spoon potatoes into the rings, packing them tightly with your fingers, a small spoon, or the flattening top part of the rings.
3. Spoon beetroot hummus over the potatoes, slightly flattening the surface again.
4. Gently remove the rings.
5. Top purple potato towers with fermented black pepper, chili threads, garlic microgreens, or anything else you like. Serve with roasted garlic sauce on the side (or poured over the towers). Enjoy!