When garlic is sizzled in olive oil, it flavors the oil and takes off some of the intensity of the garlic. Whether you bake the potatoes or cook them in boiling salted water, use this formula. For each 2 cups of mashed potatoes, add 2 to 4 tablespoons extra virgin olive oil, 2 cloves garlic, 1/2 teaspoon coarse salt, 1/2 teaspoon sweet Spanish paprika, 1/4 teaspoon cumin, 1/8 teaspoon cayenne pepper, 2 slices bacon and 1 scallion. Leftover mashed potatoes are wonderful warmed up the next day as potato pancakes with a fried egg on the side.
4 cups mashed potatoes (4 large russet baking potatoes or 4 all-purpose potatoes, peeled, chunked and boiled)
1/4 cup extra virgin olive oil, or more to taste
4 cloves garlic
1 teaspoon kosher salt
1 teaspoon sweet Spanish paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 slices bacon
2 scallions, both white and green parts
Make mashed potatoes: Either bake russets in a 400-degree oven for 1 hour, or cook large, peeled all-purpose potatoes cut into chunks in boiling salted water until fork tender. When baked potatoes are done, remove from oven, cut them in half, and scoop out the potatoes into a pot. When boiled potatoes are done, drain, and leave in the pot.
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. Mash the potatoes coarsely using a potato masher. Taste for seasoning.
Pile the mashed potatoes into a serving dish. (Or scoop the mashed potatoes back into the shells if using.) Top with crumbled bacon and scallions. Makes 4 servings.
Adapted from "Traditional Spanish Cooking" by Janet Mendel
Thursday, November 08, 2001
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