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. 

 

Ingredients

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)

 

Method

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!

 

 

 

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Chicago, IL
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