Moroccan Mashed Potatoes Recipes

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MOROCCAN MASHED POTATOES



Moroccan Mashed Potatoes image

These creamy Middle Eastern-style potatoes are flavored with turmeric and use olive oil rather than butter. They are great alone, and for fillings in puff pastries. Amounts of salt, pepper, and other spices may be adjusted to taste.

Provided by Dania

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 36m

Yield 32

Number Of Ingredients 7

10 large baking potatoes, peeled and cubed
3 tablespoons olive oil, or as needed
1 onion, diced
1 tablespoon ground turmeric
1 tablespoon salt, or to taste
2 teaspoons ground black pepper
½ teaspoon ground cumin

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until tender and can be pierced with a fork, about 20 minutes.
  • Meanwhile, place 1 tablespoon olive oil in a skillet, and heat over medium-high heat. Stir in the onion and cook until translucent and lightly browned, about 6 minutes.
  • Drain water from the potatoes, and mash. Stir in the onion, and continue mashing. Mix in the turmeric, salt, pepper, and cumin. Add the remaining 2 tablespoons olive oil, or amount desired to make the potatoes more or less creamy.

Nutrition Facts : Calories 103 calories, Carbohydrate 21.3 g, Fat 1.4 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 223.6 mg, Sugar 1 g

MOROCCAN STREET POTATO CAKES



Moroccan Street Potato Cakes image

These are very inexpensive and generally sold as street food to be eaten on the street as an egg and potato sandwich stuffed into flatbread with a thin sauce tomatish or purchased and brought home. I have spoken to a couple of my favorite vendors and have come up with this authentic recipe. I adore the egg and potato sandwiches and also love these cakes simply dipped into sauce tomatish and eaten as is. This is poor man's food and sells for 5-10DH ($.70) a sandwich depending on how many eggs and potatoes you want in your sandwich. One of my favorites comes from a man with a table, frying pan, 5 litre jug of oil, a single gas burner, flats of eggs, stacks of bread and rows of potato cakes with bottles of sauce tomatish which his wife makes for him at home each morning to sell. Many of these vendors appear only late at night when all other places to eat have closed. Don't be tempted to use eggs to bind these or they will cease to be Moroccan potato cakes. Easy and yummy comfort food! These are also often eaten at room temperature and/or a bit cold though not from the fridge cold. c.2005

Provided by Hajar Elizabeth

Categories     Lunch/Snacks

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 8

4 cups mashed potatoes, warm and plain
3 garlic cloves, mashed or 3 garlic, pressed
1/2 cup scallion, cut lengthwise and sliced thinly
1/2 cup fresh flat leaf parsley, chopped finely
1 -2 teaspoon salt
1 teaspoon fresh ground black pepper
flour, for dusting
oil, for shallow frying

Steps:

  • Mix all but flour and oil together in a large bowl.
  • Form 16 patties using 1/4 cup of the mix to about 1/3 inch thick. Use floured hands if necessary.
  • Coat each patty with the flour, hitting to knock off any excess of flour.
  • Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
  • If you need to, you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty. I have not found the need to do either.
  • These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.

Nutrition Facts : Calories 46.5, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.1, Sodium 305.6, Carbohydrate 9.8, Fiber 1, Sugar 0.9, Protein 1.2

MOROCCAN MASHED POTATOES



Moroccan Mashed Potatoes image

These creamy Middle Eastern-style potatoes are flavored with turmeric and use olive oil rather than butter. They are great alone, and for fillings in puff pastries. Amounts of salt, pepper, and other spices may be adjusted to taste.

Provided by Dania

Categories     Mashed Potatoes

Time 36m

Yield 32

Number Of Ingredients 7

10 large baking potatoes, peeled and cubed
3 tablespoons olive oil, or as needed
1 onion, diced
1 tablespoon ground turmeric
1 tablespoon salt, or to taste
2 teaspoons ground black pepper
½ teaspoon ground cumin

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until tender and can be pierced with a fork, about 20 minutes.
  • Meanwhile, place 1 tablespoon olive oil in a skillet, and heat over medium-high heat. Stir in the onion and cook until translucent and lightly browned, about 6 minutes.
  • Drain water from the potatoes, and mash. Stir in the onion, and continue mashing. Mix in the turmeric, salt, pepper, and cumin. Add the remaining 2 tablespoons olive oil, or amount desired to make the potatoes more or less creamy.

Nutrition Facts : Calories 103 calories, Carbohydrate 21.3 g, Fat 1.4 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 223.6 mg, Sugar 1 g

MASHED SWEET POTATOES WITH MOROCCAN SPICES



Mashed Sweet Potatoes with Moroccan Spices image

We mashed sweet potatoes with fat-free Greek yogurt, butter, brown sugar and Moroccan spices for a vegetarian side dish that you'll want to make room for on the Thanksgiving table.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 12

6 medium sweet potatoes, peeled and cut into 1-inch pieces (about 3 lb)
1 1/2 cups Greek Fat Free plain yogurt (from 3 containers, 6 oz each)
1/2 cup unsalted butter, softened
4 tablespoons packed brown sugar
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
2 tablespoons finely chopped fresh chives

Steps:

  • Place sweet potatoes in 4-quart saucepan. Add water to cover. Heat to boiling. Reduce heat; boil gently (simmer) about 12 minutes or until tender.
  • Drain; return potatoes to pan. Add 1 cup of the Greek yogurt, the butter, 3 tablespoons of the brown sugar, the salt and remaining spices. Mash with potato masher until smooth.
  • In small bowl, mix remaining 1/2 cup Greek yogurt and remaining 1 tablespoon brown sugar until smooth.
  • Serve potatoes warm, topped with sweetened yogurt and chives.

Nutrition Facts : Calories 250, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 0 g

MOROCCAN SPICED POTATOES



Moroccan Spiced Potatoes image

A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 15

1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1 1/2 pounds Yukon gold potatoes (about 4 potatoes)
2 tablespoons canola oil
1 small red onion, diced
2 cloves garlic, minced
3/4 cup golden raisins
Juice of 2 lemons
1/3 cup chopped fresh dill
Lemon zest, for garnish
Fresh mint, for garnish

Steps:

  • In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside.
  • Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces.
  • Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.

Nutrition Facts : Calories 285 g, Fat 8 g, Fiber 3 g, Protein 5 g, Sodium 549 g

MOROCCAN MASHED POTATOES



MOROCCAN MASHED POTATOES image

Categories     Potato

Number Of Ingredients 7

1 recipe - 10 large baking potatoes, peeled and cubed
3 tablespoons (or as needed) olive oil
1 recipe - 1 onion, diced
1 tablespoon ground turmeric
1 tablespoon (or to taste) salt
2 teaspoons ground black pepper
1/2 teaspoon ground cumin

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until tender and can be pierced with a fork, about 20 minutes.
  • Meanwhile, place 1 tablespoon olive oil in a skillet, and heat over medium-high heat. Stir in the onion and cook until translucent and lightly browned, about 6 minutes.
  • Drain water from the potatoes, and mash. Stir in the onion, and continue mashing. Mix in the turmeric, salt, pepper, and cumin.
  • Add the remaining 2 tablespoons olive oil, or amount desired to make the potatoes more or less creamy.

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