Puré de patatas with tacos de jamón

Puré de patatas with tacos de jamón

By
From
Rustic
Serves
4

When yet another magnificent leg of our aged jamón ibérico is sliced down virtually to the bone, the tail end bits are cut off and chopped into small cubes or thick slices, and served in a small bowl. These ‘tacos de jamón’, as they are known in Spain, are a treat added to mashed potato.

Ingredients

Quantity Ingredient
1.2kg good quality floury potatoes, halved
2 bay leaves
4 tablespoons salted butter, plus extra to serve
1 level teaspoon sea salt
250g iberico jamon, cut into small cubes

Method

  1. Fill a large saucepan with cold water, add the potatoes and the bay leaves and cover. Bring to the boil, reduce the heat to a simmer and cook the potatoes for 15 minutes or until a sharp knife passes through the potatoes easily. Drain and remove the bay leaves.
  2. Push each potato through a potato ricer into a large bowl. Meanwhile, heat the butter in a small pan until melted, then add it to the potatoes. Mash through with a fork and finally mix in the salt.
  3. Spoon the potatoes on to four warm plates, throw over the jamón pieces and an extra knob of butter and serve immediately.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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