Lebanese-Style Mashed Potatoes with Walnuts and Herbs
These Lebanese-style mashed potatoes with walnuts and herbs are creamy, flavorful, and packed with delicious Mediterranean flavors. Made with tender potatoes, fresh basil and mint, onions, crunchy walnuts, and extra-virgin olive oil, this simple Lebanese potato dish offers a wonderful combination of earthy flavors, fresh herbs, and rich textures.
Smooth, fluffy, and incredibly satisfying, this herbed potato mash is always a crowd-pleaser! Serve it with warm Lebanese bread or pita bread for a delicious light meal or appetizer, or pair it with grilled meat and chicken as a flavorful side dish. Easy to prepare yet beautiful enough to serve to guests, these Lebanese mashed potatoes are a delightful way to bring authentic Mediterranean flavors to your table.
One reason I love this Lebanese-style mashed potato dish with walnuts and herbs is that the whole family enjoys it (who doesn’t love mashed potatoes?). It comes together in minutes and requires just a handful of simple, budget-friendly ingredients that you probably already have in your pantry.
If you’re a regular reader of our blog, this recipe might remind you of Lebanese Potato Kibbeh. The two dishes are so similar that it’s easy to confuse them or assume the names refer to the same dish. Both are traditional, economical Lebanese dishes made with mashed potatoes and share similar flavors and textures.
So, what’s the difference? Simply put, this Lebanese-style mashed potato dish with walnuts and herbs is similar to potato kibbeh, but without the bulgur wheat. It’s an easy, delicious way to enjoy the flavors of Lebanese cuisine with minimal effort!
Hadia’s Tips for Lebanese-Style Mashed Potatoes with Walnuts and Herbs
- Choose the right potatoes: You can use Yukon Gold or red potatoes, but starchy varieties such as Russet or Idaho potatoes work best for this recipe. They break down easily, creating a fluffy mash that readily absorbs olive oil and the cooking liquid.
- Peel and cut the potatoes before boiling: Some recipes recommend boiling potatoes whole and unpeeled to help retain their starch. However, to save time, I always peel the potatoes and cut them into chunks before cooking. This method works beautifully and helps the potatoes cook more quickly and evenly.
- Start the potatoes in cold water: Place the potato chunks in a pot of cold water and bring everything to a boil together. Starting with cold water helps the potatoes cook evenly, preventing the outsides from becoming overcooked while the centers remain undercooked.
- Salt the cooking water: Season the water generously with salt, just as you would when cooking pasta. This allows the potatoes to absorb seasoning as they cook, resulting in a more flavorful mash.
- Mash the potatoes gently: For smooth, fluffy Lebanese-style mashed potatoes, use a potato masher or a food mill. Avoid using a food processor or blender, as the high-speed blades can release too much starch, leaving the potatoes gummy and gluey.
- Add olive oil for flavor and richness: Drizzle extra-virgin olive oil into the potatoes as you mash them, then add another generous drizzle before serving. This enhances the flavor and gives the dish a wonderfully smooth texture. For a richer, more traditional touch, you can substitute melted ghee for the olive oil. My mom used to make this dish with ghee, but I personally prefer the fresh, fruity flavor of olive oil.
- Don’t skip the jalapeño: Although optional, a little jalapeño adds a gentle kick to the herb dressing, complementing the fresh basil, mint, and earthy walnuts. Adjust the amount to suit your taste.
- Toast the walnuts for extra flavor: Toasting the walnuts before adding them to the mashed potatoes brings out their natural nuttiness and adds depth to the dish. Their earthy flavor and crunchy texture beautifully balance the creamy potatoes and fragrant herbs.
More Mashed Potato Recipes to Try
Love mashed potatoes? Explore these delicious Lebanese and Middle Eastern-inspired potato recipes and discover new family favorites!
- Lebanese Potato Kibbeh – A traditional Lebanese dish made with mashed potatoes and bulgur, packed with comforting flavors.
- Mashed Potatoes with Hard-Boiled Eggs – A simple, satisfying dish that combines creamy mashed potatoes with protein-rich hard-boiled eggs.
- Lebanese Potato Soufflé – A delicious, comforting potato dish that makes a wonderful addition to your family meal.
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Lebanese-Style Mashed Potatoes with Walnuts and Herbs
Description
Ingredients
- 1 kg 2 lb 4 oz Russet potatoes, about 4 medium potatoes, peeled and cut into 2-inch chunks
- 4 tablespoons fresh basil leaves finely chopped
- ½ cup fresh mint leaves finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon salt for cooking the potatoes, plus more to taste
- 1 medium onion finely chopped
- 1 jalapeño or more optional but recommended
- 100 g 3.5 oz walnut halves, divided in half: one portion for the mash and the other for garnish
- ¼ cup olive oil for the mashed potatoes, plus more for drizzling on top
- 1 tablespoon olive oil for toasting the walnuts
Instructions
- To Toast the Walnuts: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Toss the walnuts with a little olive oil and a pinch of salt, then spread them in a single layer on the prepared baking sheet, leaving some space between them. Bake for 5–7 minutes, or until lightly toasted and fragrant. Keep a close eye on them, as walnuts can burn quickly!
- In a large saucepan over high heat, combine the potatoes, salt, and enough cold water to cover. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for about 25 minutes, or until the potatoes are fork-tender.
- Using a food processor, blend the walnuts, basil leaves, mint leaves, onion, ground cumin, and jalapeño until finely chopped and combined into a green paste.
- Drain the potatoes, reserving ½ cup of the cooking liquid. Mash them with a potato masher, or, alternatively, pass them through a food mill set over a large bowl. Turn the crank to press the potatoes through the mill until smooth, scraping any remaining potato from the bottom of the mill as needed.
- Add the green herb paste, olive oil, and reserved ½ cup of cooking liquid to the mashed potatoes. Stir until well combined and smooth.
- Mix well, taste, and adjust the seasoning with salt as needed.
- Spread the mashed potatoes in a shallow serving bowl and smooth the surface with the back of a spoon. Drizzle with olive oil and garnish with walnut halves. Absolutely sublime!
2 Comments
That looks amazing! Ready to make it right now.
The description doesn’t say to add the walnuts to the foodprocessor to make the green paste?
Looking forward to the result.