Olive Oil from Spain, garlic and Idiazábal Mashed Potatoes with herbed cream
Makes 10 servings (20 potato cakes)
For the Potatoes:
1 1/2 pounds russet potatoes (2 large), peeled and cut in large chunks
¼ cup Olive Oil from Spain
2 cloves garlic, smashed
3 tablespoons milk
¾ cup grated Idiazábal cheese
Salt and freshly ground black pepper to taste
1 large egg beaten
¾ cup fine dry breadcrumbs
Light Olive Oil from Spain for frying
For the herb cream:
3 tablespoons Olive Oil from Spain
2 tablespoons basil leaves
2 tablespoons flat leaf parsley leaves
¼ cup crème fraiche
¼ cup sour cream
1 tablespoon lemon juice
Salt to taste
To make the potatoes:
In a small saucepan combine Olive Oil from Spain and garlic. Cook over low heat for 5 minutes. Remove from heat and cool. When cool discard the garlic.
Boil potatoes until fork tender; drain. Return potatoes to pot to dry. Mash potatoes leaving some chunks. Stir in 3 tablespoons garlic, Olive Oil from Spain, milk and cheese; season with salt and pepper. When cool enough to handle, form potatoes into small round cakes, about 2 inches in diameter. In a small bowl, beat egg with 1 tablespoon water. Dip each cake into egg mixture, then into breadcrumbs. Refrigerate at least ½ hour or overnight.
Pour enough light Olive Oil from Spain into a heavy skillet to cover the bottom with 1/4”of oil; set over medium heat. When the oil is hot pan-fry potato cakes until golden brown, 1 – 2 minutes on each side. Drain on paper towels. Top each potato cake with a dollop of herb cream; serve warm.
To make the herb cream:
In a blender puree the Olive Oil from Spain, basil, and parsley. Add the remaining ingredients and blend until just mixed. Refrigerate until ready to use.
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