Spanish Mashed Potatoes
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When garlic is sizzled in olive oil, it flavors the oil and takes off some of the intensity of the garlic. INGREDIENTS 4 large russet baking potatoes or 4 all-purpose potatoes, peeled, chunked and boiled 1/4 cup extra virgin olive oil, or more to taste 4 cloves garlic, chopped 1 teaspoon Kosher salt 1 teaspoon sweet Spanish paprika 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 4 slices bacon 2 scallions, both white and green parts MAKE MASHED POTATOES - Either bake russets in a 400 degree oven for 1 hour, or cook, large, peeled all-purpose potatoes cut into chunks in boiling salted water until fork tender. When baked potatoes are done, remove from oven, cut them in half, and scoop out the potatoes into a pot. When boiled potatoes are done, drain; and leave in pot. While potatoes are cooking, place olive oil in a small skillet and add the chopped garlic. Cook over medium-low heat until the garlic sizzles and begins to take on faint color. Remove from heat before it browns. Cook the bacon until done and crisp. Chop into bits about 1/4-nch. Slice the scallions into tiny rings. To the potatoes, add the olive oil and garlic, salt, paprika, cumin and cayenne pepper. Mash the potatoes coarsely using a potato masher. Taste for seasonings. Pile the mashed potatoes into a serving dish. (Or scoop the mashed potatoes back into the shells, if using). Top with crumbled bacon and scallions. Makes 4 servings NOTE - For each 2 cups of mashed potatoes, add 2 to 4 tablespoons extra virgin olive oil, 2 cloves garlic, 1/2 teaspoon coarse salt, 1/2 teaspoon Spanish paprika, 1/4 teaspoon cumin, 1/8 teaspoon cayenne pepper, 2 slices bacon and 1 scallion. Leftover mashed potatoes are wonderful warmed up the next day as potato pancakes with a fried egg on the side.