When we think of mashed potatoes, we typically imagine them in the context of traditional comfort dishes such as bangers and mash or alongside a stew. This Spanish mashed potato recipe shows that this staple dish can work beautifully with spicy Spanish ingredients as well!
Peel potatoes, cut into quarters/chunks of roughly equal size. Place in a pot of water and bring to the boil. Remove and drain when potatoes are cooked through.
Place approximately half the olive oil in a pan and add the chopped garlic. Cook over medium-low heat until the garlic sizzles and begins to colour. Do not let it brown.
Cook the bacon until crispy. Pat dry with kitchen roll to remove excess grease. If not using pre cut lardons cut up the bacon into equal sized pieces when cooled.
Add the remaining olive oil and garlic, salt, paprika, cumin and cayenne pepper to the potatoes and mash them. Check seasoning is to your taste. (tip: add a little of the olive oil to begin and add more if you feel it is needed. The mashed potato can get a little oily and wet if you use too much olive oil.)
Place in serving dish and top with bacon pieces.
Fantastically delicious comfort food, ideal as a side dish or as a meal on its own.
Learn more about the basics of how to make mashed potato here!
800g potatoes (such as Rooster)
50ml olive oil, or more to taste
4 cloves garlic (finely chopped)
salt & black pepper, season to taste
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4/6 slices thick bacon (or c.150g lardons if you can get them)
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
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