Mashed Maakouda Batata

I based this recipe off of a recipe for Moroccan potato cakes (supposedly a popular street food). What I wanted was a base for my Moroccan-spiced lentils, and I think it came together pretty well as that.



Inspired by The Spruce Eats | Serves: 4 | Time: 30 min


Ingredients

2 lbs red skinned #potatoes, peeled and quartered

1 small onion, finely chopped (next time, I might do only half and chop it more finely)

1 to 2 tbsp butter

3 cloves garlic, minced

1 1/2 tbsp cumin

2 tsp salt

1/2 tsp pepper

1 tsp turmeric

1/4 cup chopped cilantro

1/2 to 1 cup unflavored almond milk


Instructions

Place potatoes in large saucepan or stock pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes.


Drain potatoes and return to pot. Mash to desired consistency using a potato masher or electric mixer.


Add remaining ingredients with as much milk as needed to achieve desired creaminess.


Plate and ladle some Moroccan lentils on top for a full course or enjoy as a side.

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