Paprika Mashed Potatoes SERVES 4

FROM ZIngeRMan’s, an easY alternative to basic mashed potatoes. They add great colour to a plate when served on the side with meat or fish.

Yukon Gold Potatoes

2 lbs, washed but not peeled

Extra Virgin Olive Oil

4 Tbs

Garlic

2 medium cloves, peeled and bruised

Pimenton de Murcia (Sweet Paprika) 3 tsp, additional for garnish

Coarse Sea Salt 1 1/2 tsp

Whole Milk 1/2 cup

1 STEAM the potatoes until very tender, about 35–40 minutes depending on size.

2 WHILE the potatoes are cooking, heat the olive oil in a small saucepan over moderate heat. Add the garlic and sauté one to two minutes, stirring a few times to avoid browning. Remove the pan from the heat and set aside.

3 IN a small saucepan, warm the milk, pimenton and salt, mixing to ensure there are no lumps.

4 PUT the potatoes and garlic through a ricer into a large, warmed mixing bowl. Add the olive oil and mix well. Slowly add the milk mixture and mix well. Season with more salt if needed.

5 SERVE in small bowls with a generous sprinkling of additional pimenton.