Double-Mashed Potatoes - {Patatas Revolconas}

Recipe Ingredients

3 lbs	1362g / 48oz	Baking potatoes
		Salt - as needed
1		Bay leaf
1/3 cup	78ml	Olive oil
4		Garlic
1 tablespoon	15ml	Sweet pimenton de la Vera - see * Note
		Hot pimenton - see * Note
1/2 teaspoon	2.5ml	Ground cumin
2		Bacon - diced

Recipe Instructions

* Note: Spanish pimenton comes in three flavors-dulce (sweet), agridulce (bittersweet) and picante (spicy hot). Each is made from a different subspecies of pepper. Sweet pimenton, smoked or unsmoked, is the most versatile, while the bittersweet adds an interesting complexity to a dish. The spicy-hot is packed with flavor and really not at all fiery to most palates. Substitute Spanish pimenton in any recipe calling for paprika.

Peel the potatoes, cut them into chunks and cook them in a large pot of boiling salted water with a bay leaf until they are fork tender, about 20 minutes. Drain, saving 1 cup of the cooking liquid, and discard the bay leaf. Mash the potatoes with a potato masher or wooden spoon, adding 1/2 cup of the reserved liquid. Set aside.

Heat the oil in a large skillet over medium heat and cook the garlic until it is golden, 2 to 3 minutes. Put the cooked garlic in a blender, add the sweet pimenton and hot pimenton to taste, cumin, 1 teaspoon of the salt and the remaining 1/2 cup of the liquid and blend until it is smooth.

Add the bacon to the skillet and fry it over medium-high heat, stirring, until it is crisp. Add the mashed potatoes and fry them, stirring, 1 minute more. Pour the garlic oil into the skillet and stir it into the potatoes. Cook, stirring the potatoes and the oil, until they are heated through.

Serve these potatoes as a supper dish accompanied by fried eggs or as a side dish with pork chops or roast chicken.

This recipe yields 6 servings.

Each serving: 334 calories; 436 mg sodium; 2 mg cholesterol; 13 grams fat; 50 grams carbohydrates; 5 grams protein; 3.74 grams fiber.

Source:
The Los Angeles Times, 02-07-2001

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