Double-mashed potatoes (patatas revolconas)

Time 50 minutes
Yields Serves 6
Double-mashed potatoes (patatas revolconas)

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.

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