Recipe: Moroccan Mashed Potato Casserole

MOROCCAN MASHED POTATO CASSEROLE

2 pounds unpeeled baking (russet) potatoes
2 teaspoons table salt (or 4 teaspoons kosher salt)
3 tablespoons vegetable oil
3 onions, chopped
1 to 2 cloves garlic, mashed
6 large eggs
1/2 teaspoon freshly ground black or white pepper
1/4 teaspoon ground turmeric
1 carrot, diced and steamed until tender
1 cup green peas (or 4 scallions), sliced
1/3 cup chopped fresh parsley or cilantro

Preheat oven to 350 degrees F.

Put the potatoes in a large pot, and add enough cold water to cover by 1 inch. Add half the salt and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until tender, about 25 minutes.

Drain and cool the potatoes, then peel and return to the pot. Mash well, but don't overmix.

In a large skillet, heat the oil over a medium flame. Add the onions and saute until lightly golden, about 15 minutes.

Add the garlic and saute an additional minute. Set aside.

One at a time, beat the eggs into the potatoes. Add the remaining salt, pepper and turmeric. Stir in the onions, carrot, peas and parsley.

Generously oil a shallow 8-cup baking dish, such as an 8-inch square dish. Place the dish in the oven and heat until hot, about 3 minutes.

Spoon the potato mixture into the dish, bake until golden, and set, about 50 minutes.

Serve warm.

Servings: 6-8
Source: Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks