Mexican Potato Mash
Back to listIngredients:
- 1 head garlic
- 1 -2 teaspoon olive oil
- 6 potatoes peeled and cut into large chunks
- 1 teaspoon salt
- 4 tablespoons butter softened
- 1 small chili pepper minced
- 1 teaspoon tomato puree
- 1 teaspoon oregano
- 1 teaspoon cilantro or 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 cup milk warmed
- 1/4 cup cheddar cheese grated
- salt and pepper to taste
Steps:
- Preheat oven to 190C/375F
- Cut the top off the garlic bulb and place on an 8 square of tin foil Drizzle with the olive oil and gather up the foil around the garlic like a parcel Bake for 45 minutes and remove Allow to cool This step can be done early in the day - just let garlic sit in foil until ready to use
- Place potatoes into a large saucepan with cold water and salt Bring to a boil and let cook for 15-20 minutes until tender
- In the meantime
- mix together the butter
- chili pepper
- tomato puree
- oregano
- cilantro
- chili powder
- paprika and cayenne
- When potatoes are cooked
- drain the water Mash the potatoes a bit
- Remove the garlic from the foil and squeeze out all the garlic pulp into the potatoes then add the butter and spice mixture Mash to combine
- Add milk and cheese and mash together so that the cheese melts Season as needed
- Serve immediately