Empty My Fridge
"Better than Mashed Potatoes" CREAMY Potatoes from La Mancha Spain
Ingredients
- Potato2 ¼ lb
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic4 cloves
- Flour1 tbsp
- Milk¾ cups
- Vegetable broth¾ cups
- Saffron¼ tsp
- Thyme · dried½ tsp
- Manchego cheese · grated2 tbsp
- Lemon2 tsp
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Cut the potatoes into 2 cm (3/4 inch) bite-sized pieces. Place them in a stockpot in a single layer, add just enough water to barely cover, season generously with salt, and bring to a high heat.
- Meanwhile, heat the olive oil in a large frying pan over medium heat.
- After a couple of minutes, add the chopped onion and garlic and stir constantly. After 3 minutes, when the onion is slightly translucent, add the flour and stir for 2 minutes.
- Add the milk, vegetable broth, saffron and thyme, and gently stir until the sauce is slightly creamy (about 4 to 5 minutes).
- Season the sauce with salt and pepper, mix, then lower the heat to low and simmer.
- About 15 to 20 minutes after the potatoes went on the heat, check that they are just cooked through; they should be al dente. Using a large slotted spoon, transfer the potatoes straight into the simmering sauce; a little potato water going in is fine.
- Turn off the heat, add the grated cheese and lemon juice over the potatoes, and mix gently until combined.
- Transfer to a large serving dish and top with chopped parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
GarlicOnionCheeseLemonMilkPotatoManchego cheese
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.