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
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
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.