Chorizo mash

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Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

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The potato must be the West’s favourite comfort food – it’s certainly mine, along with bread and rice. There are so many varieties of potato, with more arriving on the shelves all the time. Look out for heirloom varieties, which come in different and surprising colours and shapes. Potatoes are basically one of two types: floury or waxy The former is great for frying and baking, and the latter for salads. Both are good for gratins. As we cook potatoes so often to accompany our meals, it is good to come up with interesting and unusual ways of preparing them to ring the changes. My suggestions here will all serve 4 as a side dish.


This is really great with grilled fish, sautéed garlic snails or on it’s own with purple sprouting broccoli as a starter. You’ll need to find cooking chorizopork mixed with pimentón (smoked paprika) and spices. Peel 500 g floury potatoes and boil in lightly salted water. Peel the skin from 250 g cooking chorizo and blitz in a food processor to a coarse mince. Place in a pan with 100 ml olive oil and cook, stirring continuously, until aromatic and sizzling, about 4 minutes. Mash the potatoes and mix in the chorizo. Adjust the seasoning, if necessary.