Atascaburras - Spanish Potato and Salted Cod Mash

Ingredients

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 300g (10.6 oz) salted cod, soaked and desalted 300g (10.6 oz) salted cod, soaked and desalted
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup olive oil 1/4 cup olive oil
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 24g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender.
2. 2.
   While the potatoes are cooking, drain the soaked and desalted salted cod and shred it into small pieces.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. 4.
   Add the shredded salted cod to the pan and cook for a few minutes until heated through.
5. 5.
   Drain the cooked potatoes and transfer them to a large bowl. Mash the potatoes until smooth.
6. 6.
   Add the cooked salted cod, garlic, and olive oil mixture to the mashed potatoes. Mix well to combine.
7. 7.
   Stir in the lemon zest and fresh parsley. Season with salt and pepper to taste.
8. 8.
   Serve the Atascaburras warm, garnished with a sprinkle of fresh parsley.

Treat your ingredients with care...

• Salted cod — Make sure to soak and desalt the cod properly to remove excess saltiness. Change the water several times during the soaking process to ensure the best results.

Tips & Tricks

• For a creamier texture, add a splash of milk or cream to the mashed potatoes.
• Adjust the amount of garlic according to your preference for a stronger or milder garlic flavor.
• Serve Atascaburras with a drizzle of extra virgin olive oil for an extra touch of richness.
• If you prefer a smoother consistency, use a blender or food processor to mash the potatoes.
• Leftover Atascaburras can be refrigerated and enjoyed the next day. Simply reheat gently on the stovetop or in the microwave.

Serving advice

Atascaburras is best served warm as a main course or as a tapa. Accompany it with crusty bread or roasted vegetables for a complete and satisfying meal.

Presentation advice

Present the Atascaburras in a shallow serving dish, garnished with a sprinkle of fresh parsley. Serve it family-style, allowing everyone to scoop out their desired portion.