Brian is little religious about his mashed potatoes. You know: potato, butter and milk. To his credit he has begun to branch out, adding cream or blue cheese. And I’ve done some French style where there is more butter than potato. Oh, it’s good. Not healthy but good.
Now we are ready for the frontiers of mashed potato land. And here is recipe from Spain that will surely please you meat and potato fans. The meat goes into the mashed potatoes. This can be a side dish or a main one. It all depends on the size of your spoon.
This recipe is from 1080 Recipes by Simone and Ines Ortega. Described as the Spanish Joy of Cooking, this is a wonderful book to just turn the pages and let your brain tell you when to halt.
The original recipe called for using olive oil. I will admit I’ve gone American here and use milk and butter as I mash. Old habits die very, very hard.
Make lots. It’s a very good leftover.
Mashed Potatoes with Chorizo, Bacon, and Paprika
Yield: serves 6
Ingredients:
- 3 ½ cups potatoes
- 1 clove garlic, unpeeled
- 3 bay leaves
- ¾ cup warm milk
- 1 stick butter
- 1 chorizo sausage, about 4 ounces, diced
- 1 teaspoon paprika
- Salt
- Triangles of fried bread
Preparation:
Cut any large potatoes into pieces. Put the potatoes in a large pan with plenty of cold water, a teaspoon of salt, the garlic, and bay leaves. Bring to a boil, then lower the heat and cook for 20-30 minutes, until tender.
Meanwhile, in a skilled cook the chorizo and bacon, stirring occasionally, for about 5 minutes, until lightly browned. Remove from the skilled and dry with paper towel.
When the potatoes are cooked, drain, separate out the garlic and bay leaves, and place the potatoes into a large bowl. Using a potato masher, mash the potatoes, adding milk and butter to achieve the consistency you desire.
Add the cooked chorizo and bacon and mix. Dash the paprika over the mixture and stir with a spoon. Serve immediately, garnished with triangle of fried bread.
Source: Adapted from 1080 Recipes by Simone and Ines Ortega