Smoky Mashed Potatoes Recipe

This recipe’s distinctive smoky flavor is achieved by browning pancetta and serrano ham, then stirring smoked paprika, cumin, and a hint of anise into the rendered fat.
Instead of boiling potatoes separately, large potato chunks are added to the same skillet and cooked in the seasoned fat, infusing them with rich, layered flavor.
The final mash is sturdy and rustic, with most of the meat mixture folded in and the rest used as garnish, creating a hearty, savory side dish full of texture and depth.

Smooth, creamy mashed potatoes will always be a beloved and classic side dish, but these bold, smoky mashed potatoes from Alex Raij, chef-owner of Basque restaurant Txikito in New York, are a welcome change of pace. The dish features two of Spain’s prized ingredients — serrano ham and pimentón de la Vera — for a deeply savory side that pairs well with a variety of mains, from garlicky roasted chicken to rosemary-tinged grilled lamb and peppercorn-encrusted beef.

Is serrano ham the same as prosciutto?

Though serrano ham and prosciutto are both salt-cured pork products made from the same breed of pig, there are some key differences. While pigs used for Italian prosciutto are typically fed a diet of corn, fruit, and whey, those used for Spanish serrano ham mainly eat acorns, resulting in more deeply-colored meat. Prosciutto is aged in a relatively humid environment for up to 24 months; serrano ham has a drier aging process that can last up to 48 months, so it tends to be saltier. The two can generally be used interchangeably.

What is pimentón de la Vera?

Most of us know Spanish pimentón de la Vera as simply “smoked paprika.” To make it, peppers are dried and smoked over an oak fire before being ground into a spice. It comes in three heat levels — sweet, bittersweet, and hot. If the heat level is not indicated on the packaging, it’s safe to assume you’re dealing with the sweet variety.