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!
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
|Prime Pacific 18/10 Stainless Steel 20 Quart Stock Pot With Glass Lid|
Prime Pacific 20 quart stainless steel stock pot. Made out of heavy 18/10 stainless steel walls are .8mm thick. Each pot has a 5mm aluminum encapsulated bottom for better heat d...Only $61.47
|Imusa Stainless Steel Stock Pot, 16 Quart|
The stainless steel construction is ideal for your everyday kitchen use. Our stylish design is great for cooking and serving. Ideal for making soups, stews and gumbo. Handwash i...Only $14.99
|T-Fal Specialty 12-Quart Nonstick Stock Pot, Gray|
T-fal's 12-quart Stock Pot features total aluminum construction for superior heat conductivity. Also equipped with non-stick coating both on the interior and exterior for easy c...
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.
In the Kitchen
My Food & Cooking Blog
Drain the Liquid from Your Food
Time left: 9 hours, 35 minutes
Current bid: $15.50 Place bid
Time left: 2 weeks, 1 day
Fixed price: $23.95 Buy It Now
Time left: 1 week
Current bid: $4.50 Place bid
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:
|Oster 2500 Inspire 240-Watt 5-Speed Hand Mixer, White|
Oster 5 Speed Hand Mixer with 240 Watt Motor, 5 Speed Control for Versatility, Burst of Power for Extra Power at the Touch of a Button. One Touch Beater Eject and Ergonomically ...
|Cuisinart HM-70CH Power Advantage 7-Speed Hand Mixer, Chrome|
The Cuisinart Power Advantage 7 Speed Hand Mixer, flawlessly and easily mixes even the heaviest ingredients. From dense cookie dough to whipped cream, the powerful motor with au...Only $90.00
|Sunbeam 2551 Heritage Series 6-Speed 250-Watt Hand Mixer, Silver|
The Sunbeam 2551 Heritage Series 6-Speed 250-Watt Hand Mixer offers exceptional performance and mixing versatility. Includes chrome beaters, chrome dough hooks and chrome whisks...Only $49.99