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Yields up to 7 servings
5 medium white potatoes, peeled
6 cloves of garlic, minced (enough for 1/4 cup)
2 tablespoons fresh oregano, minced
1 tablespoons crushed jalapeno flakes
1 cup freshly grated Manchego cheese
4 tablespoons unsalted butter
1/2 cup milk
Salt and pepper
1/3 cup olive oil
1. Chop the potatoes into uniform pieces, about 1.5-inch pieces. Add to a pot, cover with cold water, add 2 tablespoons of salt and cook on medium heat until fork tender. While the potatoes are cooking, heat the olive oil on low for a few minutes, add the garlic and cook, stirring often. The garlic will slowly start to toast to a nice golden brown. Drain the garlic and reserve the olive oil for another use.
2. When potatoes are fork tender, drain the water and return to pot, add the butter, milk, a pinch of salt and pepper. Using a potato masher, smash the potatoes until they become creamy, but with a few small chunks remaining. Transfer to a big bowl, fold in the garlic, oregano, crushed jalapeno, and Manchego cheese. After well combine, taste for salt. Ready to serve.
Note: If you cannot find jalapeno flakes, you can also use red pepper flakes.
Other recipes by Sonia:
Mexican Red Rice
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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