Originally published on Tuesday, 11th November 2008

 

Chorizo and Parsley Mash

Serves 4

I tend to think of this recipe as ‘guy mash’. Brightly coloured with big flecks of chorizo and parsley, this is the antithesis of those smooth, wimpy purees. I like to serve this with a nice piece of roast halibut but it is also delicious just eaten straight out of the bowl - preferably while watching football and wearing mismatched socks.

Ingredients

4 medium sized potatoes cut into large chunks
1 tsp sea salt
2 – 3 tbsp butter
85 mls milk
A small handful flat leaf parsley leaves, chopped
1 link of spicy chorizo, minced
1 tsp olive oil for frying

Instructions

Place the potato chunks in a large pot and add cold water to cover by an inch or so. Add the sea salt and bring the potatoes to a boil. Simmer uncovered until tender when pierced with a fork, approximately 12 – 15 minutes.

When the potatoes are done, switch the heat off and leave in the water to keep warm. Heat the teaspoon of olive oil in a small frying pan over medium heat and add the chorizo. Cook the chorizo for 2 to 3 minutes in the hot oil until it renders its juices. Drain the potatoes and place in a large bowl. Mash the potatoes with the butter using a potato masher, then with a large wooden spoon, stir in the milk, chorizo and parsley. 

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Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

 

by JK

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