Smashed Potatoes
40 Min
Total Time
30 Min
Cooking Time
10 Min
Preperation Time
Ingredients
| 6 - 8 | large potatoes |
| 2 tbsp | olive oil |
| 3 | sprigs fresh rosemary |
| 2 | garlic cloves, whole and unpeeled |
| 1/2 cup | cream |
| 1/2 cup | milk |
| 1 tbsp | mustard |
| 1 tbsp | tomato paste |
| 7 oz | processed cheese |
| 1 oz | jalapeños |
| salt, pepper |
Instructions
Step 1:
Preheat the oven (446°F). Cook the potatoes in salted water for approx. 15 minutes. Spread out on a baking sheet lined with baking paper and press lightly down.
Step 2:
Drizzle olive oil, and spread rosemary sprigs and unpeeled garlic cloves over the potatoes. Season with salt and pepper and bake for approx. 25 minutes.
Step 3:
Warm cream and milk in a saucepan. Add mustard and tomato paste. Add the cheese and reduce to a creamy sauce. Chop the jalapeños into fine rings and add to the sauce shortly before finished cooking. Serve the potatoes with warm sauce.
Tip:
Cooked potatoes you have leftover from yesterday work great too.
