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.
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
- 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.)
- 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.
- Warm a large mixing bowl (into which you’ll mash the potatoes) so that it’s ready to use when the potatoes are tender.
- In a small saucepan warm the milk, pimenton, and sea salt. Mix well to make sure there are no lumps.
- 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.
- Serve in small bowls with a generous sprinkling of additional pimenton. (Serves 4-6.)