Spanish-Style Butler Potatoes | The Creamiest Potatoes Ever

These Spanish-Style Butler Potatoes, known in Spain as Patatas Mayordomo, are truly the creamiest potatoes ever. They´re packed with flavors, easy to make and made with the simplest ingredients. Serve them next to some grilled salmon and a Spanish salad for an incredible meal.

What gives these potatoes that incredible creamy texture, is the mixture of milk with a little cornstarch. I used 2% fat organic milk, but you can use full fat milk if you like. You can even veganize this recipe by using plant based milk.

The potatoes I used in this recipe where new potatoes. You want to use potatoes here that are a bit more waxy than starchy. Such as new potatoes, yukon gold or red potatoes. These type of potatoes hold their shape better when cooked and don´t get mushy and fall apart.

TIPS & TRICKS to Make this Recipe: Very important to cook the potatoes on a low heat. Anything higher and the milk with curdle. It took me about 35 minutes to fully cook the potatoes on a low heat, but it might take you less or more. Just pierce them with a toothpick to ensure they are cooked through. You want them al dente, that way they don´t fall apart when you remove them from the pan.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make these Spanish-Style Butler Potatoes

4 from 2 votes

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Spanish-Style Butler Potatoes | Patatas Mayordomo

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 50 minutes

Servings 4

Calories 237 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 2 shallots thinly sliced
• 4 cloves garlic roughly chopped
• 1/2 tbsp cornstarch 4 grams
• 1/4 cup finely chopped parsley 16 grams
• 2 cups milk 475 ml
• 2 potatoes
• handful finely chopped scallions
• pinch sea salt
• dash black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

2. After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes add in 1/2 tbsp cornstarch and 1/4 cup finely chopped parsley, mix together until well combined, then add in 2 cups milk and season with sea salt & black pepper, mix together and simmer

3. Once the milk comes to a light boil, lower the heat to a low heat, then add in 2 potatoes (peeled & washed and cut into 1/4 inch / .635 cm thick slices), make sure all the potatoes are coated in the milk, cook between 30 to 35 minutes on a low heat, or until the potatoes are fully cooked through but not mushy, then remove from the heat

4. Transfer the potatoes into a serving dish, season with a little sea salt and top off with finely chopped scallions, serve immediately, enjoy!

Nutrition Facts

Spanish-Style Butler Potatoes | Patatas Mayordomo

Amount Per Serving

Calories 237 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 12mg4%

Sodium 63mg3%

Potassium 684mg20%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 8g9%

Protein 7g14%

Vitamin A 516IU10%

Vitamin C 28mg34%

Calcium 166mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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