Mashed Potatoes Moroccan-style

Celestina9000 avatar
By C G
from Vallèe du Willamette, OR

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!

serves 4
prep time 15 Min
cook time 30 Min
method 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
    fresh flat leaf parsley or fresh cilantro, minced

How To Make

  • 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.