Peruvian Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg potato (s)
- 2 onions)
- 0.5 ½ onion (s) (vegetable onion)
- 10 tomato (s), (as ripe as possible)
- 1 can (s) tomato (s), pieces without skin and seeds
- 8 cloves garlic
- 3 tablespoon thyme, (dried)
- 2 tablespoon tomato paste
- Cayenne pepper
- salt
- olive oil
- Vegetable broth, (instant)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut in half and cook in the broth until cooked.
- Peel and core tomatoes, then cut into small pieces. Finely chop the onions and onions and sauté them in olive oil. Add a little salt and a tablespoon of thyme, as well as 4 finely chopped knofi toes. Everything should turn out soft, but not brown.
- Add a little more than half of the tomato pieces, the can of tomatoes and the tomato paste to the mixture and simmer for 10 minutes. Add the remaining tomatoes, now the mixture shouldn`t boil anymore. Season the mixture with 4 toes of Knofi squeezed (!), 2 tablespoons of thyme, salt and cayenne pepper to taste.
- The mixture should be deep red, add a little tomato paste if necessary.
- Drain the potatoes up to 150 ml of the broth and roughly mash them with a pounder (!) So that the result is not a pulp, but a granular mass. Mix in the tomato mixture and season to taste again. It should have an intense taste of garlic and thyme, but potatoes and the fruity of tomatoes should also be tasted. A certain sharpness from the cayenne is desirable!
- Grilled poultry goes well with it, but also any other white meat.
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