Smoky mashed potatoes from Extremadura (Patatas revolconas) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 323) by Anya Von Bremzen

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Notes about this recipe

  • Eat Your Books

    Ancho chiles can be used instead of ñora peppers. See recipe for optional garnish.

  • TrishaCP on August 23, 2015

    These are incredible! Anyone that likes mashed potatoes and pimenton would like this recipe. Potatoes are boiled with a bay leaf and a ñora pepper prior to mashing- I had ñoras on-hand, but I think you can omit them- it was hard to discern the impact with the generous amount of pimenton added later. (Plus, they are hard to find and expensive where I live.) While potatoes are cooking, onions and garlic are cooked in olive oil (I omitted the onions and used half the oil) and then pimenton (I used picante) is added to create a pimenton oil. Potatoes are drained (saving some cooking liquid) and riced or mashed (I riced them), and the pimenton oil is added to the potatoes, along with cooking liquid as needed. The potatoes turn an appetizing shade of orange, and they really taste smokey and savory and delicious- no dairy needed.

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