Atascaburras: A Hearty Garlic & Potato Mash from La Mancha
Details
A rustic and robust potato and cod mash, powered by plenty of garlic.
Ingredients
Instructions
Cook the Potatoes and Eggs
Place the potato chunks in a large pot of salted water and bring to a boil. Cook for about 20-25 minutes, or until tender. In a separate small pot, cook the eggs for 10 minutes to hard-boil them. Once cooked, peel the eggs and set them aside.
Cook the Cod
While the potatoes are cooking, place the desalted cod in another pot with water and bring it to a gentle simmer. Cook for about 5-8 minutes, until the fish is tender and flakes easily. Remove the cod from the water, reserving some of the cooking liquid. Discard any skin or bones and flake the fish.
Prepare the Garlic
Peel the garlic cloves and mash them into a paste in a large, sturdy mortar. If you don't have a large mortar, you can finely mince the garlic.
Make the Mash
Once the potatoes are tender, drain them well and add them to the mortar with the garlic paste. Begin to mash the potatoes thoroughly.
Combine and Emulsify
Add the flaked salt cod to the potato and garlic mixture. Continue to mash everything together while slowly drizzling in the extra virgin olive oil in a steady stream, as if you were making an aioli. Keep working the mixture until it becomes a smooth, creamy purée. If the mixture is too thick, you can add a splash of the reserved cod cooking water to reach a desirable consistency. Season with salt if necessary, keeping in mind the saltiness of the cod.
Serve
Traditionally, Atascaburras is served family-style, directly from the mortar or in a rustic earthenware dish. Garnish the top with the quartered hard-boiled eggs and a generous scattering of walnuts. A sprinkle of fresh parsley can be added for color. Serve warm with crusty bread.
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