Smoky Mashed Potatoes

• Three 1-inch-thick slices of pancetta
• 4 ounces serrano ham, finely diced
• 2 teaspoons sweet pimenton de la Vera (smoked Spanish paprika)
• 1 teaspoon ground cumin
• 1/8 teaspoon anise seeds
• 2 pounds baking potatoes, peeled
• Salt

1. In a skillet, cover the pancetta with water and bring to a boil.
2. Simmer for 2 minutes; drain and wipe out the pan.
3. Cut the pancetta into 1/2-inch pieces and return to the skillet.
4. Cook over moderately low heat, stirring, until the pancetta is browned, 15 minutes.
5. Add the ham and cook for 1 minute.
6. Using a slotted spoon, transfer the meat to a plate.
7. Stir in the paprika, cumin and anise seeds.
8. Using the tip of a chef's knife, tear off 2-inch chunks of the potatoes so they resemble boulders.
9. Add the potatoes and 1 1/2 cups of water to the skillet.
10. Season with salt and bring to a boil.
11. Cover and cook over low heat until the potatoes are tender, 15 minutes.
12. Mash the potatoes.
13. Stir in three-fourths of the meat.
14. Garnish with the remaining meat and serve.

pancetta, serrano ham, sweet pimenton, ground cumin, anise seeds, baking potatoes, salt

Taken from www.foodandwine.com/recipes/smoky-mashed-potatoes (may not work)