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Moroccan Mashed Potato Casserole




Source of Recipe


the web


List of Ingredients




2 pound unpeeled baking (russet) potatoes

2 teaspoons table salt or 4 teaspoons kosher salt

3 tablespoons vegetable oil

3 onions, chopped

1 to 2 cloves garlic, mashed

6 large eggs

1/2 teaspoon freshly ground black or white pepper

1/4 teaspoon ground turmeric

1 carrot, diced and steamed until tender

1 cup green peas or 4 scallions, sliced

1/3 cup chopped fresh parsley or cilantro

Recipe



Preheat oven to 350 F.

Put the potatoes in a large pot and add enough cold water to cover by 1 inch. Add half the salt and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until tender, about 25 minutes.

Drain and cool the potatoes, then peel and return to the pot. Mash well, but don't overmix.

In a large skillet, heat the oil over a medium flame. Add the onions and saute until lightly golden, about 15 minutes. Add the garlic and saute an additional minute. Set aside.

One at a time, beat the eggs into the potatoes. Add the remaining salt, pepper and turmeric. Stir in the onions, carrot, peas and parsley.

Generously oil a shallow 8-cup baking dish, such as an 8-inch square dish. Place the dish in the oven and heat until hot, about 3 minutes. Spoon the potato mixture into the dish and bake until golden and set, about 50 minutes. Serve warm.

Makes 6 to 8 servings.