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Morrocan Spicy Potato Mash

A community recipe by

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.

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
  • Tell us what you think

    What 1 Other has said

    • Just made this tonight and it was delectable! Thanks!

      Posted by ellatuck on 8th October 2012
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