K Kruger
TVWBB 1-Star Olympian
I've served these with brisket and with steaks--great accompaniment. Yukon Gold potatoes are best used here. If they are unavailable use russets. A potato ricer, while not essential, yields the best textured mashed potatoes. If you do not have one, use a regular potato masher, mash the potatoes about halfway first, then add a little of the other ingredients noted, then mash more and work in the other ingredients as you go. Of course, if you have a ricer, rice the potatoes first then stir in the other ingredients.
Smoked paprika is available at Penzey's, Tienda, and many other online spice retailers.
Adapted from a recipe by Anya von Bremzen
Smoky Mashed Potatoes
2.5 lbs Yukon Gold potatoes, peeled and cut into 2" chunks, if large
salt
2 bay leaves
1 large or 2 small whole dried Ancho peppers or other mild, flavorful dried chilies
3/4 c evoo
1 medium onion, peeled and finely chopped
pinch salt
4 cloves garlic, pressed
1 heaping T Spanish smoked paprika
more evoo
freshly ground white pepper
Heat the 3/4 c evoo in a small saute pan over medium heat.
Put the potatoes in a large pot and cover with cold water. Add plenty of salt so that when the potatoes are done they are seasoned well (if unsure, salt the water--you can add more salt during mixing if needed). Add the bay leaves and the Ancho(s) and bring to a boil over high heat. Reduce the heat slightly and cook till the potatoes are tender. Remove the chile(s) and bay leaves from the cooking water and discard. Scoop 1 c of the water out of the pot and reserve (don't forget this step!). Rice the potaotes into a large bowl or wipe out the cooking pot and rice them into it. (Mash with a masher if no ricer is available, as noted above.)
Meanwhile, while the potatoes are cooking, add the onions with a pinch of salt to the oil and cook, stirring occasionally, till completely softened but not browned. Add the garlic and smoked paprika, stir well, cook about 2 min, then remove the pan from the heat. Reserve till the potatoes are riced.
Scrape the onion-evoo mixture into the riced potatoes and add a little of the reserved potato cooking water. Add some white pepper and mix, adding alternating additions of reserved cooking water and plain evoo, a T or two each at a time, till the potatoes are rich and flavorful. Do not overstir or they will become pasty. Serve.
Smoked paprika is available at Penzey's, Tienda, and many other online spice retailers.
Adapted from a recipe by Anya von Bremzen
Smoky Mashed Potatoes
2.5 lbs Yukon Gold potatoes, peeled and cut into 2" chunks, if large
salt
2 bay leaves
1 large or 2 small whole dried Ancho peppers or other mild, flavorful dried chilies
3/4 c evoo
1 medium onion, peeled and finely chopped
pinch salt
4 cloves garlic, pressed
1 heaping T Spanish smoked paprika
more evoo
freshly ground white pepper
Heat the 3/4 c evoo in a small saute pan over medium heat.
Put the potatoes in a large pot and cover with cold water. Add plenty of salt so that when the potatoes are done they are seasoned well (if unsure, salt the water--you can add more salt during mixing if needed). Add the bay leaves and the Ancho(s) and bring to a boil over high heat. Reduce the heat slightly and cook till the potatoes are tender. Remove the chile(s) and bay leaves from the cooking water and discard. Scoop 1 c of the water out of the pot and reserve (don't forget this step!). Rice the potaotes into a large bowl or wipe out the cooking pot and rice them into it. (Mash with a masher if no ricer is available, as noted above.)
Meanwhile, while the potatoes are cooking, add the onions with a pinch of salt to the oil and cook, stirring occasionally, till completely softened but not browned. Add the garlic and smoked paprika, stir well, cook about 2 min, then remove the pan from the heat. Reserve till the potatoes are riced.
Scrape the onion-evoo mixture into the riced potatoes and add a little of the reserved potato cooking water. Add some white pepper and mix, adding alternating additions of reserved cooking water and plain evoo, a T or two each at a time, till the potatoes are rich and flavorful. Do not overstir or they will become pasty. Serve.
