Syrian Mashed Potatoes Recipes

CILANTRO POTATOES

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

MIDDLE EASTERN GARLIC SAUCE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
• Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

SKIN-ON SAVORY MASHED POTATOES

Steps:

• Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
• Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.

SYRIAN MASHED POTATOES

Steps:

• Fill a large stock pot with water and bring to boil. Boil the potatoes until tender. Drain.
• Transfer the potatoes to a large bowl and mash them well. Add the diced onion, olive oil, salt, pepper and lemon juice. Stir.
• Fry the yellow onion in a little bit of olive oil until crispy. Set aside. Lightly fry the pine nuts until browned being careful not to burn them! Garnish the crispy onions and browned pine nuts (and fresh flat leaf parsley if desired) on top of the mashed potatoes.