We love spuds, and I was looking for a way to prepare them a little differently without adding a lot of unnecessary calories and fat. At the time, I was planning on making an Indian dish, and I did a google search for possible sides. I found several different recipes for Moroccan mashed potatoes, and I used what I thought was best from each one to create my own version. (The Indian meal - Vindaloo - was served with rice).
Moroccan Mashed Potatoes
If you love mashed potatoes but want to change them up a bit, try this recipe. It calls for only a couple of minor changes, plus the addition of some spices.
Like spicing up your side dishes?
Try this beans & rice recipe!
Sara's Sensational Black Beans & Rice
This makes a great side dish or filling for burritos, tacos, enchiladas, etc., but it's also a filling entree.
Moroccan Mashed Potatoes
Prep time 10 min - Total time 30 min
Ingredients for 6 servings
3 large baking potatoes, peeled and cut into large cubes • 1 shallot, minced • 1 teaspoon ground turmeric • 1/2 teaspoon ground cumin • 1/2 teaspoon sea salt • Fresh, ground black pepper, to taste • 1/2 teaspoon cayenne pepper (optional) • Olive oil (at least 2 tablespoons) • 1/4 cup 2% milk
1. Put potatoes into a stock pot, and add enough water to cover them. Bring to a boil. Reduce heat to medium, and cook for about fifteen minutes, or until potatoes are fork tender.
2. While potatoes are boiling, heat a few drops of olive oil in a small skillet over medium heat. Saute shallots until translucent. Set aside.
3. Drain potatoes, and mash them. Add spices, shallot, and about two tablespoons of olive oil. Heat milk for one minute in microwave. With a mixer on low setting, beat potatoes until smooth. Add the microwaved milk, and beat until well blended. If desired, add more oil.
For Potatoes and More
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Spice Up Your Spuds
Try Something New
The added spices - turmeric, cumin and cayenne - give the potatoes some color, fantastic flavor and an irresistible aroma. Of course, the shallots don't hurt either but, if you'd rather omit them, the mashers will still taste just fine. You could even use scallions (green onions), if you prefer them.
Many recipes included ingredients that didn't appeal to me for using in mashed potatoes, such as diced celery, diced or shredded carrots, minced garlic and parsley. (Actually, the garlic and parsley were not unappealing, but this was my first time preparing potatoes this way, and I didn't want them to have an overwhelming flavor. Also, I prefer fresh parsley, and all I had on hand was dried).
Some of the recipes I came across used olive oil only - no milk at all. I wanted my potatoes to be really creamy, so I added some milk. You can omit it completely for a more authentic side dish, or adjust the amount of milk added. Warming the milk in the microwave will ensure that your taters don't come out lumpy.
This side is a good complement to many different types of entrees, but I served it with Chicken Marrakesh.
If you are pressed for time, I suppose it would be easy to make these adjustments to instant potatoes as well.
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What type of potatoes are best for mashing?
Whatever you prefer.
When you are making mashed potatoes, you can pretty much use whatever type of potatoes you prefer. It all depends on your tastes and what kind of texture you like. Here is a helpful article regarding selecting the right potato.
I like the taste of the small red ones, but they are more expensive. Also, I find it a lot simpler to peel the larger ones - they are so much easier to hold on to. Of course, leaving the skin on is always an option, too.
These will make your job easier:
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