Batates Mahrousa Recipe

Cook potatoes

Place the cubed potatoes in a medium saucepan and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a simmer over medium-high heat, then reduce to medium and cook until potatoes are very tender and easily pierced with a fork, 12–15 minutes.

Reserve 1/2 cup of the starchy cooking liquid, then drain potatoes thoroughly and return them to the warm pot off the heat to let excess moisture evaporate for 1–2 minutes.

Blanch garlic (optional, for milder garlic)

If you prefer a milder garlic flavor, drop the peeled garlic cloves into the last 2 minutes of the potatoes' cooking water, then remove with a slotted spoon. Otherwise use raw garlic.

Make herb purée

In a food processor or high-speed blender, add the garlic (raw or blanched), parsley, cilantro (if using), and chopped green onion. Pulse several times to chop, then add lemon juice and ground cumin. With the machine running, stream in 1/4 cup of the olive oil until the herbs form a smooth, bright green purée. Scrape down the sides as needed.

Add the drained, warm potatoes to the food processor with the herb purée. Pulse 6–10 times until the mixture is mostly smooth. For a creamier, silkier spread, process longer, scraping down sides, until desired texture is reached.

With the motor running, slowly drizzle in the remaining 1/4 cup olive oil and the 2 tablespoons neutral oil to help emulsify and create a glossy, creamy texture. If the mixture seems too thick or dry, add up to 1/4–1/2 cup reserved potato cooking liquid (or water) a tablespoon at a time until you reach a spreadable consistency.

Taste and season with 1/2 teaspoon ground black pepper and additional salt if needed. If the potato purée tastes flat, add up to 1 teaspoon more lemon juice to brighten.

Transfer Batates Mahrousa to a shallow serving bowl. Smooth the top with the back of a spoon and create a shallow well in the center. Drizzle 1 tablespoon olive oil over the top, sprinkle with extra parsley leaves and optional 1/2 teaspoon sumac for color and tang.

Serve warm or at room temperature with pita, crusty bread, or raw vegetables. Provide lemon wedges on the side for squeezing.

Leftovers: cover and refrigerate up to 3 days. Rewarm gently or serve chilled; stir in a little olive oil or reserved cooking liquid to refresh the texture.