Mashed Potatoes Moroccan-style

Mashed Potatoes Moroccan-style

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Readjusted from a recipe found in the cookbook 'The Humble Spud'. Instead of pan frying chunks of potatoes, they were mashed. Use homemade harissa if possible. Delicious with broiled mild white fish!


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15 Min
30 Min
Stove Top


  • 1 1/2 lb
    potatoes (yukon golds for the test recipe)
  • 3 Tbsp
    extra virgin olive oil
  • 1/2 c
    scallions, thinly sliced (switched from yellow onion)
  • 2
    red bell peppers, cored, seeded and diced (used one red and one orange bell pepper)
  • 4
    tomatoes, cut into small chunks
  • 2-3
    garlic cloves, peeled and finely minced
  • 3-4 tsp
    harissa paste, to taste
  • ·
    salt, to taste
  • sprig(s)
    fresh flat leaf parsley or fresh cilantro, minced

How to Make Mashed Potatoes Moroccan-style


  1. In a large stock pot, bring water to a boil and boil the potatoes until very tender. Drain and place the cooked potatoes in a serving bowl.
  2. Mash the potatoes then add the remaining ingredients and incorporate. Add salt to taste. If desired, garnish with flat leaf parsley or fresh cilantro.

Printable Recipe Card

About Mashed Potatoes Moroccan-style

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Moroccan
Dietary Needs: Vegetarian Vegan

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