Lebanese-style Mashed Potatoes with Walnuts and Herbs! Dense and creamy mash full of agreeable Mediterranean flavors — made from potatoes, herbaceous blend of basil and  mint leaves, onions, walnuts and olive oil. It is smooth and fluffy and always a hit. Serve it with Lebanese or pita bread for a new favorite, you can also serve it as a side with grilled meat and chicken — a dish brimming with earthy flavors that’s easy to make and  impressively beautiful.

Lebanese-Style Mashed Potatoes with Walnuts and Herbs

The reason why I like the “Lebanese-style mashed potatoes with walnuts and herbs” is because the entire family will eat (who doesn’t like mashed potatoes?), can be whipped up in minutes and can be made with humble pantry ingredients. If you are a regular reader of our blog, the recipe might have reminded you of Lebanese Potato Kibbeh. The line between both is so blurred that it might seem the two terms belong to the same dish and are used interchangeably. Both are thrifty dishes made using mashed potatoes and both are similar more than they are different. To put it simply, the “Lebanese-style mashed potatoes with walnuts and herbs” is a potato kibbeh minus the bulgur.

Potato kibbeh minus the bulgur = Lebanese style mashed potatoes with walnuts and herbs.

Tips and Tricks

•  You can use Yukon Gold or Red Potatoes, but a starchy potato like Idaho or Russet are more ideal in this recipe, since they break down more easily and absorb olive oil and the cooking liquid more.
• Some recipes call for boiling the potatoes unpeeled to help them maintain their starch, but to save time, I always peel and cut them into chunks, and the results are flawless.
• Never boil the water before adding the potatoes, but allow the water to come to a boil with the potatoes in the water, otherwise the potatoes will cook unevenly, leaving you with an overcooked outside and undercooked inside.
• Season the cooking water with salt, just as you are cooking pasta.
• The mash should be treated carefully to achieve a smooth result, use a potato masher or a food mill, to avoid a gummy and gluey result, which can happen if you put them in a food processor or blender.
• Add olive oil to the potatoes while mashing and drizzle on top before serving for a more luxurious result. If you want to add a sophisticated touch use melted ghee instead of olive oil (my mom used to make it with ghee), but to me I would stick to olive oil. Its cleaner and healthier.
• The most important thing to remember while preparing the Lebanese-style mashed potatoes with walnuts and herbs is to get a the slight touch of heat, jalapeno, while optional, lends the dressing a savory umami undertone.
• The mashed potatoes are made along with toasted walnuts that add an agreeable nutty flavor. The richness of mashed potatoes along with that of the walnuts complements the whole dish well.

And Now Let’s Get Started!

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. Don’t walk away, nuts are easy to burn,

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.

Walnuts, basil leaves, mint leaves, onion, jalapeno, cumin powder, salt and coriander powder are the flavor enhancers that take the potato mash to another level.

Using a food processor, finely blend together the walnuts, basil leaves, mint leaves, onion, cumin powder, coriander powder and jalapeno to create a green paste like.

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 to homogenize, 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 more olive oil and decorate with walnut halves. Sublime!

Want more mashed potato dishes?

• Potato Kibbeh

• Mashed Potatoes and Hard-Boiled eggs

• Lebanese Potato Souffle

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:

• 1Kg / 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

Directions:

1. 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.
2. 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.
3. Using a food processor, finely blend together the walnuts, basil leaves, mint leaves, onion, cumin powder and jalapeno to create a green paste.
4. 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.
5. Add the green paste, olive oil and reserved 1//2 cup of the cooking liquid to the potato mash; taste a bite, and season with salt to your liking.
6. 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!

Storage: The potato mash can be stored in the refrigerator for up to 4 days.

Hungry for more enticing dips?

• Baba Ghabouj/ Moutabal
• Muhammara, Red Bell Pepper Paste
• Labneh
• Labneh with Garlicky Cherry Tomatoes and Dukkah
• Baked Cheddar Cream Cheese Dip
• Raheb Salad

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