Extremadura Mashed Smokey Potatoes

For Spanish tapas challenge; has paprika and onions.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  lbs potatoes, peeled and cubed
• 1  dried ancho chile
• 1  bay leaf
• 1⁄4 cup olive oil
• 1  onion, minced
• 4  garlic cloves, crushed
• 2  teaspoons paprika

Directions

1. Cook potatoes in a pot of water with dried ancho chili and bay leaf; bring to a boil and cook 20 minutes.
2. In a saute pan brown the onion slowly in the olive oil. The orginal recipe had a lot more oil; I scaled it back.
3. Add garlic and paprika last.
4. Drain potatoes, saving liquid; discard chili and bay leaf.
5. Add onion; mix and add a little water if needed.