Lebanese-Style Mashed Potatoes with Walnuts and Herbs
Description
This dish is in regular rotation on my monthly basis. I almost always have the ingredients on hand — mint and basil leaves from my garden, and potatoes, onions and olive oil are staples in the kitchen — all of which come together in an enticing flavorful side that can be equally served as a main accompanied with pita bread — from the earth to the table.
Ingredients
- 1 Kg / 2 lb 4 oz Russet
- about 4 medium, peeled and cut into 2-inch piece
- 4 tablespoons finely chopped fresh basil leaves
- 1/2 cup fresh mint leaves finely chopped
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander/cilantro powder
- 1 teaspoon salt to cook the potatoes, you may need to add more to season the mash
- 1 medium sized onion finely chopped
- 1 or more jalapeno optional, but recommened
- 100 grams walnut halves divided half for the mash and the rest for garnish
- 1/4 cup olive oil to add to the mash and more for the top
- 1 tablespoon olive oil to toast the walnuts
Instructions
- To toast the walnuts: Preheat the oven to 350°F/ 180°C, line an oven sheet with parchment paper, toss walnuts with olive oil and a pinch of salt and place them on the oven sheet with space between them and bake to 5 to 7 minutes, just to lightly toast.
- In a large saucepan over high heat, combine the potatoes salt and cold water to cover. Bring to a boil, reduce the heat to maintain a simmer, cover up and cook until fork-tender, about 25 minutes.
- Using a food processor, finely blend together the walnuts, basil leaves, mint leaves, onion, cumin powder and jalapeno to create a green paste.
- Drain the potatoes, reserving 1/2 cup of the cooking liquid. Mash the potatoes using a potato masher, or alternatively, transfer to a food mill, secure the food mill above a bowl, turn the crank and the blade will neatly puree the potatoes, making sure to scrape any remaining off the bottom.
- Add the green paste, olive oil and reserved 1//2 cup of the cooking liquid to the potato mash.
- Mix well and taste a bite, and season with salt to your liking.
- Spread the potato mash in a serving shallow bowl, flattening it with the back of the spoon. Add olive oil and decorate with walnut halves. Sublime!
Notes
Storage: The potato mash can be stored in the refrigerator for up to 4 days.
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