“These creamy Middle Eastern-style potatoes are flavored with turmeric and use olive oil rather than butter. They are great alone, and for fillings in puff pastries. Amounts of salt, pepper, and other spices may be adjusted to taste.” - by Dania
Ingredients
Adjust Servings
Original recipe yields 32 side dish servings
Directions
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until tender and can be pierced with a fork, about 20 minutes.
- Meanwhile, place 1 tablespoon olive oil in a skillet, and heat over medium-high heat. Stir in the onion and cook until translucent and lightly browned, about 6 minutes.
- Drain water from the potatoes, and mash. Stir in the onion, and continue mashing. Mix in the turmeric, salt, pepper, and cumin. Add the remaining 2 tablespoons olive oil, or amount desired to make the potatoes more or less creamy.
Nutrition
Amount Per Serving (32 total)
- Calories
- 103 cal
- 5%
- Fat
- 1.4 g
- 2%
- Carbs
- 21.3 g
- 7%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"From the Recipe Creator: I just realized I forgot an ingredient! This recipe is great with a dash of nutmeg as well..." See more"
clevercook
"Phenomenal! love these potatoes. I went on a potatoe testing kick tonight and made 4 different types of mashed potatoes. This was by far the shocker!! Love it. It tastes wonderful. Not quite as..." See more fluffy as your traditional mashed potatoes, but the taste, Wow! And it wasn't overpowering like a couple other recipies we tried. Try em, you'll love it."
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