Moroccan Mashed Potato Casserole (BATATA
BIL FIRAN) Pareve
Olive Trees and Honey by
2 pounds unpeeled baking (russet)
2 teaspoons table salt or 4 teaspoons
3 tablespoons vegetable oil
3 onions, chopped
1 to 2 cloves garlic, mashed (optional)
6 large eggs
About 1/2 teaspoon ground white or black
1/4 teaspoon ground turmeric
1 carrot, diced and cooked until tender
4 scallions, sliced
1/3 cup chopped fresh parsley or cilantro
Put the potatoes in a large pot and add cold
water to cover by 1 inch and 1 teaspoon of
the table salt or 2 teaspoons of the kosher
salt. Bring to a low boil, reduce the heat
to medium-low, and simmer, uncovered, until
fork-tender, about 25 minutes. Drain. Peel
the potatoes and, while still warm, run them
through a food mill or ricer. Or, return the
peeled potatoes to the warm cooking pot and
mash with a potato masher, heavy whisk, or
pastry blender over low heat, being careful
not to over-mix.
2. Preheat the oven to 350°F.
3. In a large skillet, heat the oil over
medium heat. Add the onions and sauté until
lightly golden, about 15 minutes. If using,
add the garlic and sauté for 1 minute.
4. Beat the eggs into the potatoes, one at a
time. Stir in the remaining salt, the
pepper, and turmeric. Add the onions,
carrot, scallions, and parsley.
5. Generously oil a shallow 8-cup baking
dish, such as 8-inch square and 7- by
11-inches, then heat in the oven until hot,
about 3 minutes. Carefully spoon the potato
mixture into the baking dish. Bake until
golden and set, about 50 minutes. Serve warm
or at room temperature.
Makes 6 to 8 servings.
DAIRY POTATO CASSEROLE: Reduce the eggs to 2
and add 1 cup (8 ounces) cream cheese or 1
cup sour cream, or 3/4 cup (6 ounces) cream
cheese and 1/2 cup (2 ounces) grated
Parmesan cheese. Bake the casserole for
about 40 minutes, sprinkle with 1/2 cup
grated Parmesan or shredded Cheddar cheese,
and continue baking for about 10 minutes.
kosher for Passover label.