Mashed Potatoes "Merjhanous"
What's more comforting and delicious than potatoes?!
Here's a simple family recipe to make "merjhanous," Assyrian-style mashed potatoes. Growing up, this was a common side dish my mother would make during the winter months. Enjoy it with a salad or make a merjhanous pita sandwich. If you can handle the heat, add some chopped jalapenos to the recipe below.
Yields: 3-4 servings
Use Russet or Yukon Gold when making this recipe.
1 1/2 lbs potatoes unpeeled (potatoes absorb less water when boiling)
1 tbsp coconut oil
1 cup chopped sweet onion
1/2 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/4 cup chopped fresh parsley (optional)
Boil potatoes. Place your well-scrubbed potatoes in a pot and add cold water to an inch above the potatoes. Cover and bring to a gentle boil. Test for doneness after 20 minutes.
Carmelize onions. While the potatoes are cooking, heat the coconut oil in a large skillet set over medium heat. Add the onions, stir occasionally, until the onions are a golden brown. Then, add the salt, pepper, paprika and stir. Remove from heat.
Once the potatoes are done, drain them and peel them.
Start to mash the potatoes using a potato masher or ricer. You can adjust the texture to your liking. I prefer the lumpy texture for this recipe.
Now, add the onions and parsley to the mashed potatoes and mix.
Enjoy with a salad or make a merjhanous pita sandwich!