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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make these Spanish-Style Butler Potatoes
Spanish-Style Butler Potatoes | Patatas Mayordomo
- 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
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
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
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
Transfer the potatoes into a serving dish, season with a little sea salt and top off with finely chopped scallions, serve immediately, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.