Smashed Potatoes

Smashed Potatoes

Smashed Potatoes in Stainless Steel Stock Pot

Recipe 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.||