Prep 15 mins
Cook 20 mins
From the cookbook 'Syrian Cookery' published in 1962.
- 4 medium potatoes, peeled and cut into 2-3-inch chunks
- 1 yellow onion, diced
- 1⁄4 cup olive oil
- salt, to taste
- black pepper, to taste
- 1 lemon, juice of
- 1 large yellow onion, sliced
- 1⁄2 cup pine nuts
- fresh flat leaf parsley (optional)
- Fill a large stock pot with water and bring to boil. Boil the potatoes until tender. Drain.
- Transfer the potatoes to a large bowl and mash them well. Add the diced onion, olive oil, salt, pepper and lemon juice. Stir.
- Fry the yellow onion in a little bit of olive oil until crispy. Set aside. Lightly fry the pine nuts until browned being careful not to burn them! Garnish the crispy onions and browned pine nuts (and fresh flat leaf parsley if desired) on top of the mashed potatoes.
Recipe Swap #88: These mashed potatoes were out of this world! The pine nuts are such a welcome addition to this side dish! The added crunch and nutty flavor - delicious!
Great, and welcome, from the usual mashed spuds. They were well enjoyed with Lamb and Sumac Koftas this evening. I was out of the pine nuts but otherwise made just as ask. Thanks CG for sharing this tasty and satisfying recipe. Made for SPRING NA/ME Tag! March, April, May 2014
This was great - even my picky eater commented on how good the potatoes were. I used red potatoes, and 4 weighed just over 1 lb. The only onion I had on hand was softball sized, so I used 1/4 cup diced to put in the mashed potatoes, and 2 slices to get rings to fry and place on top. I think much more onion would have been overpowering - I also rinsed the diced onion in cold water to take some of the "bite" out before mixing it into the potatoes. Thanks for sharing :)