Double-Mashed Potatoes (Patatas Revolconas)
Preparation Time: 30 Minutes
Sourced through The Olive Times
Suggested Olive Oil: Medium robust or Chipotle
Try mashed potatoes Spanish-style for a change: potatoes, olive oil, smoky-sweet pimentón and bacon, with nary a hint of dairy. Here’s our favorite version of Patatas Revolconas (Double-Mashed Potatoes), adapted from Janet Mendel’s wonderful My Kitchen in Spain cookbook and blog. Use as a unique starter or a side dish to your favorite meal.
5 tablespoons Liquid Gold extra virgin olive oil
3 lbs. baking potatoes
1 bay leaf
4 garlic cloves, peeled
1 -3 teaspoons sweet pimentón de la Vera (to your taste) Spanish Smoked Paprika
Pinch hot pimentón
½ teaspoon ground cumin
1 teaspoon salt
2 slices bacon, diced
Peel the potatoes, cut them into large chunks and transfer them to a
large pan with the bay leaf. Cover with water and place the pan over
Boil until fork-tender, about 15 minutes. Drain, saving 8 fl oz. of the cooking liquid.
Mash the potatoes with a potato masher or wooden spoon, adding half of the reserved liquid.
Heat the olive oil in a large frying pan over medium heat and fry the garlic until golden, 1 to 2 minutes. Remove the garlic with a slotted spoon and transfer to a blender with the pimentón, cumin, salt and remaining liquid. Blend until smooth.
Add the bacon to the oil in the pan and fry until crisped. Reserve a few pieces of bacon as garnish. Add the mashed potatoes to the oil in the pan and sauté, stirring, for 1 minute. Pour the garlic mixture and mash it into the potatoes. Reheat, turning the potatoes in the oil.
Serve immediately. Drizzle with a little extra olive oil and the reserved bacon bits.