Patatas Revolconas

(Spanish Mashed Potatoes)

  • 2 pounds Yukon Gold or baking potatoes
  • 2-3 cloves garlic (minced)
  • 1 bay leaf
  • Salt
  • ¼ cup extra virgin olive oil
  • 1 tablespoon smoked paprika
  • ¼ teaspoon cumin
  • 2 pieces thick-cut bacon (diced)

Peel and cut potatoes into quarters. Place them into a large pot with bay leaf and a generous amount of salt. Add enough water to cover potatoes by 2 inches. Boil the potatoes until fork tender (about 25-30 minutes). Drain, reserving about 1 cup of the cooking liquid on the side. Discard the bay leaf. Set aside pot of potatoes.

Heat the extra virgin olive oil in a large skillet. Cook the diced bacon until crisp and dark golden brown. Transfer the bacon pieces to a paper towel-lined plate.

Using the same pan (with the remaining oil and bacon fat), add the minced garlic, smoked paprika and cumin. Cook for about 2-3 minutes on medium heat, constantly stirring, so garlic doesn’t burn.

Using a rubber spatula, transfer the garlic spice mixture into the pot of cooked potatoes. Using a potato masher, mash the potatoes while gradually adding some of the reserved cooking liquid. Continue to mash and blend all ingredients until thoroughly combined. Transfer to a serving dish and top off with the cooked bacon pieces.