Murcia Paprika Mashed Potatoes Recipe

These are an easy alternative to basic mashed potatoes, and they add great color to a plate when served on the side with meat or fish. The combination of olive oil, garlic, salt, and paprika is a theme that runs through much of Murcian cooking.

Zingerman's Illustration of potatoes and peppers

Recipe courtesy of Épices de Cru

  • 2 pounds Yukon gold potatoes
  • 4 tablespoons extra virgin olive oil
  • 2 medium cloves garlic, peeled and bruised
  • 3 teaspoons pimenton de Murcia (sweet paprika of Murcia), plus additional for garnish
  • 1 1/2 teaspoons coarse sea salt
  • 1/2 cup whole milk


  1. Steam the potatoes in their jackets 35-40 minutes until very tender. (Take note that the cooking time can vary significantly depending on the size of the potatoes.)
  2. While the potatoes are steaming, heat the olive oil in a small saucepan over moderate heat. Add the garlic and sauté one to two minutes, stirring a few times to avoid browning. Remove the pan from the heat and set it aside.
  3. Warm a large mixing bowl (into which you’ll mash the potatoes) so that it’s ready to use when the potatoes are tender.
  4. In a small saucepan warm the milk, pimenton, and sea salt. Mix well to make sure there are no lumps.
  5. When the potatoes are done, push them, along with the garlic, through a food mill or ricer into a large bowl. Add the olive oil and mix well. Slowly add the milk mixture and mix well. Add more salt if needed.
  6. Serve in small bowls with a generous sprinkling of additional pimenton. (Serves 4-6.)

Read More About Murcian Paprika!