Mashed potatoes with smoked paprika
2 servings
40 minutes
Mashed potatoes with smoked paprika is a simple yet exquisite dish of European cuisine where every flavor note plays its role. The light smokiness of the paprika gives the potatoes a unique aroma, while garlic and thyme add spicy nuances. Parmesan cheese creates an appetizing crust, and olive oil makes the dish rich and velvety. This dish is perfect as a standalone appetizer or a side for meat and fish, and its cozy homemade taste recalls traditional recipes passed down through generations. It combines crunch and tenderness, richness and simplicity, turning ordinary potatoes into a culinary masterpiece.
1
Boil the potatoes in enough water for about 12 minutes after boiling, until a fork goes in easily but not mushy.
- New potatoes: 16 pieces
2
At this time, tear off the thyme leaves and grate the cheese. Crush the garlic cloves with a garlic press and mix them with the thyme leaves and olive oil.
- Fresh thyme: 4 stems
- Grated Parmesan cheese: 25 g
- Garlic: 4 cloves
- Olive oil: 3 tablespoons
3
Preheat the oven to 210 degrees
4
Drain the water from the pot with potatoes.
5
Line the baking tray with parchment paper.
6
Place the potatoes 5-7 cm apart. Then gently crush each potato with a masher or glass, turn it 90 degrees, and crush again. In other words, the potatoes should resemble thick pancakes. If the potatoes crumble, don't worry, just gather the pieces back together.
7
Brush with olive oil mixed with thyme and garlic, then sprinkle with coarse salt, freshly ground pepper, and top with grated cheese (ideally parmesan or any salty cheese).
- Olive oil: 3 tablespoons
- Fresh thyme: 4 stems
- Garlic: 4 cloves
- Sea salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: 25 g
8
Bake in the oven for 15-20 minutes until golden brown on the top grill mode.
9
Remove from the oven and sprinkle with smoked paprika on top
- Smoked paprika (pimenton): 1 teaspoon
10
Serve with salad or as a side dish to meat or fish
