Brian is little religious about his mashed potatoes. You know: potato, butter and milk. To his credit he has begun to branch out, adding cream or blue cheese. And I’ve done some French style where there is more butter than potato. Oh, it’s good. Not healthy but good.
Now we are ready for the frontiers of mashed potato land. And here is recipe from Spain that will surely please you meat and potato fans. The meat goes into the mashed potatoes. This can be a side dish or a main one. It all depends on the size of your spoon.
This recipe is from 1080 Recipes by Simone and Ines Ortega. Described as the Spanish Joy of Cooking, this is a wonderful book to just turn the pages and let your brain tell you when to halt.
The original recipe called for using olive oil. I will admit I’ve gone American here and use milk and butter as I mash. Old habits die very, very hard.
Make lots. It’s a very good leftover.
Mashed Potatoes with Chorizo, Bacon, and Paprika
Yield: serves 6
- 3 ½ cups potatoes
- 1 clove garlic, unpeeled
- 3 bay leaves
- ¾ cup warm milk
- 1 stick butter
- 1 chorizo sausage, about 4 ounces, diced
- 1 teaspoon paprika
- Triangles of fried bread
Cut any large potatoes into pieces. Put the potatoes in a large pan with plenty of cold water, a teaspoon of salt, the garlic, and bay leaves. Bring to a boil, then lower the heat and cook for 20-30 minutes, until tender.
Meanwhile, in a skilled cook the chorizo and bacon, stirring occasionally, for about 5 minutes, until lightly browned. Remove from the skilled and dry with paper towel.
When the potatoes are cooked, drain, separate out the garlic and bay leaves, and place the potatoes into a large bowl. Using a potato masher, mash the potatoes, adding milk and butter to achieve the consistency you desire.
Add the cooked chorizo and bacon and mix. Dash the paprika over the mixture and stir with a spoon. Serve immediately, garnished with triangle of fried bread.
Source: Adapted from 1080 Recipes by Simone and Ines Ortega
Here’s another Really Simple recipe for a summer staple: potato salad.
I know, the easiest way to get potato salad on a hot day is to visit the store and have the deli guy fill a big plastic container with the store creation.
It might be fresh. It might be from last Wednesday. And pretty often the taste will remind you of that paste you used in the second grade. I’m not saying it’s awful stuff. After all, maybe you liked that paste. But honestly, here’s a quick potato salad recipe that needs just five ingredients. It’s not an “immediate” recipe because you have to chill the cooked potatoes, but this one is really simple to make and certainly healthier.
Really Simple Potato Salad
Yield: serve 4 to 6 people
10 medium red potatoes, or two pounds
1 medium onion
1 cup of mayonnaise
¾ cup of pickles, plus juice
Put the potatoes in a sauce pan, cover with water, and bring to a boil. Cook for 10-20 minutes until a knife easily slips through the potato. Remove from the heat. Strain the potatoes. Allow to cool to room temperature — which you can accelerate by rinsing with cold water. Then refrigerate for two hours.
Please do not put warm, or even worse hot, potatoes in the refrigerator. It’s bad for the refrigerator and for the food inside. It’s good for any germs and bacteria.
Remove the chilled potatoes from the refrigerator and dice. I prefer to leave the peel on. Put the potatoes in a large bowl.
Dice the onion and add to the potatoes. Dice the pickles and add.
In a small bowl, put the mayonnaise and 2-3 tablespoons of the pickle juice. Whisk to mix. Pour over the potato mixture. Salt to taste. Chill and serve.
It’s easy, and it’s better than anything in the store.
I said you could do this with five ingredients, including salt. If you want a richer dish then you can do any of these things:
- Add black pepper
- Add red pepper flakes [careful, one tablespoon or less, or the next day …]
- Add 2 tablespoons of vinegar [my favorite addition]
- Sprinkle parsley
- Mix in diced hard boiled eggs
Lastly, I said to use “pickles” but what kind? We use hot and spicy pickles from Arizona that have a Southwestern kick. You can use normal pickles, your old favorites, and go even hotter with spicy jalapenos. Look in that refrigerator and make room for you own, personal salad.
Source: Brian O’Rourke