Herbed Harissa Potato Mash
Forget plain mashed potatoes. This Levantine inspired version with spices and olive oil is simple, cozy, and a little different in the best way.
Ingredients
- 1 kg/ 2 pounds Potatoes peeled
- 4 cloves Garlic
- 90 ml/ 1/3 cup Olive Oil
- 1 tsp Cumin
- 2 tsb Baharat Spice
- 1 tsp Harissa
- 240 ml/ 1 cup Plant Milk
- 1 handful Basil chopped
- ½ Lemon squeezed
- few leaves Mint optional
Instructions
- Peel the potatoes and cut them into large cubes. Boil them in salted water until soft.
- Chop the garlic and the fresh herbs.
- Drain the boiled potatoes and mash them through a sieve or with a potato masher. Add the plant milk and stir until the mash is smooth. Make a small well in the center of the potatoes and sprinkle in the baharat and the cumin seeds, but don’t mix them yet.
- Heat the olive oil in a small pot and gently fry the garlic and chopped herbs for about 5 minutes until fragrant.
- Pour the hot oil directly from the pot over the spices sitting in the well of the mashed potatoes. Let it sizzle until the sound stops. Add a generous pinch of salt, then stir everything together until the mash is evenly seasoned and smooth.
- Mix the harissa with a little olive oil and half a lemon's juice and drizzle it over the top of the mashed potatoes. Serve warm and enjoy!