Creamy Salt Cod and Potato Mash — Atascaburras Cod and Potato
La Mancha mountain dish of mashed potato whipped with shredded salt cod, garlic, and olive oil into a creamy emulsion, finished with hard-boiled egg and walnuts for a humble winter plate.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain desalted cod, pat dry, and shred fine. Peel potatoes into 3cm cubes and smash. Mince garlic, chop walnuts and parsley. Toast bread slices until golden. Set all aside.
Boil
Divide potato cubes between two small saucepans, cover with cold water, add a pinch of salt to each, and bring to a vigorous simmer over medium-high heat. Cook 14 minutes until tender and easily pierced with a fork.
Simmer
While potatoes cook, bring a third small saucepan of water to a boil over medium-high heat. Lower both eggs in and cook 9 minutes for fully set yolks. Transfer to ice water 2 minutes, then peel and quarter.
Build
Drain potatoes from both pans and return to one pan, then mash with a fork until mostly smooth. Pound minced garlic with cod flakes in a mortar to a coarse paste. Fold cod paste into mash with olive oil and salt over low heat, stirring gently until creamy and emulsified.
Plate
Divide atascaburras between two warm plates. Set egg quarters on top of each portion, scatter chopped walnuts, parsley, and black pepper across the surface. Serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.