Morrocan Spicy Potato Mash

A community recipe by mick clow

Not tested or verified by Nigella.com

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Introduction

While in Lille in northern France my wife and I stopped at a back street Morrocan restuarant, and although our french is ok we couldn't decipher much of the morrocan on the menu. After looking around at the other tables, we decided on a lovely fruity tagine and to our delight it came with a really simple spicey mashed potato dish and after many tries at guessing the recipe I have come up with this which we both love.

Ingredients

Serves: 4

Metric Cups

250 grams potatoes (peeled)
250 grams sweet potatoes (peeled)
1 large onion (peeled and finely chopped)
3 cloves garlic (crushed)
1 teaspoon ground cumin
1 teaspoon ground coriander
50 grams butter
1 tablespoon curry paste (medium)
salt
ground black pepper

8⅚ ounces potatoes (peeled)
8⅚ ounces sweet potatoes (peeled)
1 large onion (peeled and finely chopped)
3 cloves garlic (crushed)
1 teaspoon ground cumin
1 teaspoon ground coriander
1¾ ounces butter
1 tablespoon curry paste (medium)
salt
ground black pepper

Method

Morrocan Spicy Potato Mash is a community recipe submitted by mick clow and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the potatoes into quarters and boil until well cooked.

Mash until light and fluffy, I use a potato ricer or press which I find invaluable.

Heat half the butter in a frying pan and add the onions and garlic and cook until golden brown, turn down the heat and add the cumin, coriander and curry paste and mix well cook for a further 2 mins.

add the rest of the butter and turn into the potatoes and mix well. Add salt and pepper to taste.

Place the mixture into a oven proof dish or individual ramekins, smooth the top with a fork and blast in the oven for about 10 mins to give a nice crust to the top, and serve

Cut the potatoes into quarters and boil until well cooked.

Mash until light and fluffy, I use a potato ricer or press which I find invaluable.

Heat half the butter in a frying pan and add the onions and garlic and cook until golden brown, turn down the heat and add the cumin, coriander and curry paste and mix well cook for a further 2 mins.

add the rest of the butter and turn into the potatoes and mix well. Add salt and pepper to taste.

Place the mixture into a oven proof dish or individual ramekins, smooth the top with a fork and blast in the oven for about 10 mins to give a nice crust to the top, and serve