Lebanese-Style Mashed Potatoes with Walnuts and Herbs
Description
This dish is a regular in my monthly meal rotation, and for good reason! I almost always have all the ingredients on hand: fresh mint and basil from my garden, along with potatoes, onions, and olive oil, which are kitchen staples. Together, these simple ingredients create a flavorful, irresistible dish that works beautifully as a side or as a light main course served with warm pita bread. Fresh, wholesome, and made with ingredients straight from the garden and pantry, it’s a delicious example of simple cooking at its best—from the earth to the table!
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!
Notes
Storage: Store the mashed potatoes in an airtight container in the refrigerator for up to 4 days.
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