My desire for something hearty but delicious without meat motivated me to prepare this Tater Tot dish. It actually worked out fantastically! I hope you agree!
| Prep Time: | 20 mins |
| Cook Time: | 16 mins |
| Total Time: | 36 mins |
| Servings: | 32 |
| Yield: | 32 side dish servings |
Ingredients
- 10 large baking potatoes, peeled and cubed
- 3 tablespoons olive oil, or as needed
- 1 onion, diced
- 1 tablespoon ground turmeric
- 1 tablespoon salt, or to taste
- 2 teaspoons ground black pepper
- ½ teaspoon ground cumin
Instructions
- 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.
Reviews
Definitely different! I think these would be great in pierogies.
Served these with the Moroccan shabbat fish recipe from this site. It was such a good side dish but I will add in garlic at least a few cloves chopped and cooked when I do the onions again.
These were interesting, a nice change for a side. I will make these again.
Surprisingly tasty! I ended up using a touch of nutmeg and more cumin than tumeric. Kudos to the recipe creator!
This was excellent. We are on a sodium-restricted diet and I left out the salt completely. It was still outstanding. I let some of the onion get a little crisp and that seemed to add to it, too.
Very nice. Served with Cara’s Moroccan Stew and with Moroccan Krsa, both from this site. We cooked the potatoes in a slow cooker on low, but cooked the onions in a skillet, adding the seasonings as soon as the onions were cooked, then placing the onion mixture in the fridge until time to serve. After removing some of the water, we simply mashed the potatoes, added a touch of instant mashed potato flakes (since we had slightly over cooked the potatoes in the slow cooker, so they needed something to balance out the extra moisture content which arises from over boiling… *oops!*, but nice catch anyway – – that trick always works wonderfully with any mashed T’s that become soggy)……, and when the potatoes were just about the right consistency, we mixed in the onion mixture. ****We did add extra oil**, which isn’t ideal, but since we served it with Cara’s Moroccan Stew, which had virtually no fat, and with the bread, which had virtually no fat, our meal was still significantly low fat, and by WW standards, was a meal which could be managed with low points, or higher points, depending on caloric need. (the growing teenage boys had more carbs than those watching their waist lines, and so forth….., everyone but my daughter enjoyed the potatoes, though my husband likes the horseradish and caramelized onion mash potatoes from this site more than he likes these…. I like both equally well….., hmmm, there was a good bit of cream in the horseradish potatoes I served him..?)
better mashed potatoes
These potatoes smell delicious and taste amazing. I wouldn’t change a thing. This is a great twist on traditional mashed potatoes. Thanks for sharing!
I stirred in a palmful of methi as well. Even the kids loved it, thanks!
Pretty good, a different take on mashed potatoes. Bf just said “they’re different”. He ate his full serving though, and agreed to have some with chicken for his leftover lunch tomorrow, so he liked them okay. He did ask me if these were seasoned with saffron, and I think they’d be good that way–but I LOVE saffron. Turmeric, which I like, but not as much, is a harsher flavor. Nice idea, and it works pretty well, so I’d try with different seasonings. I used red potatoes and didn’t peel the skin–part laziness, part wanting the nutrition from it. I prefer mashed potatoes with the skin anyway. Thanks for the recipe!
Very tasty dish. went very well with a Pork Tenderloin Wellington. Everyone liked it and asked for the ingredients. I added a bit more liquid to make them a bit softer, but otherwise wouldn’t change a thing.
I added 2 onions instead of one, and instead of 1/2 teaspoon of cumin, I did 1 and a 1/2 and oh boy – this was really worth 5 stars! So delicious.
To my surprise my one year old baby gobbled these potatoes up!!! Definitely five stars!!!
I served these with the Moroccan Lamb with Shiraz Honey Sauce. BG HIT!!
This was very easy and flavorful!
Enjoyed the taste – I’m a fan of turmeric and cumin – but I like “traditional” mashed potatoes too much and so I’ll probably stick with those in the future. Thanks for the taste adventure.
Loved it. Did end up adding some milk when I was mashing at the end. Did not want to keep adding oil to make them creamy. Great flavor!
Delicious!!!
These were really tasty and something completely unique. They would go great with some grilled chicken or fish!
I brought this to a potluck and everyone loved it except for one small thing: it was a bit too salty. I’m making it again tonight though- and anticipate a rave response!
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 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.