Puré de Patatas - Spanish Mashed Potatoes
Janet Mendel adapted by Michael McCabe
Servings: 4
Notes:
Leftover mashed potatoes are wonderful warmed up
the next day as potato pancakes with a fried egg on the side.
Cuisine: Spanish
Categories: Pork, Served Hot,
Simmer, Vegetable
Source: Traditional Spanish
Cooking, 2001
Copyright: 2008
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Software
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4 large russet
potatoes
1/4 cup extra-virgin
olive oil, or more to taste
6 large garlic cloves,
minced
1 teaspoon kosher salt
1 teaspoon spanish
paprika
1 teaspoon ground
cumin
1/2 teaspoon cayenne
4 slices thick cut
bacon (pork or turkey)
4 scallions, both
white and green parts
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Hardware
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medium saucepan
ricer
serving dish
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Peel and cut into 2-inch cubes the russet
potatoes. Place in a medium pot with cold salted water, Bring to a boil and
then simmer until potatoes are fork tender. Drain. Using a ricer, rice the
potatoes into the saucepan.
While potatoes are cooking, place olive oil
in a small skillet and add the chopped garlic. Cook over medium-low heat until
the garlic sizzles and begins to take on faint color. Remove from heat before
it browns.
Cook the bacon until done and crisp. Chop
into bits about 1/4-inch. Slice the scallions into tiny rings.
To the potatoes, add the olive oil and
garlic, salt, paprika, cumin and cayenne pepper. Using a wooden spoon stir the
potatoes until whipped smooth. Taste for seasoning.
Pile the mashed potatoes into a serving
dish. Top with crumbled bacon and scallions. Makes 4 servings.
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