"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sofrito Mashed Potatoes Recipe

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This recipe for Sofrito Mashed Potatoes, by , is from Gay Reunion, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Gay
Added: Friday, August 1, 2008


2 tbsp. salt
2 lbs. Yukon Gold potatoes
3 tbsp. canola oil
1/4 cup chopped red onion
1 red bell pepper, chopped
1/2 green bell pepper, chopped
3 tbsp. chopped garlic
2 tbsp. tomato paste
1/4 cup white wine
3 oz. tomato sauce
3 tbsp. unsalted butter
1/2 cup heavy cream
2 tbsp. chopped cilantro leaves (optional)

Cook potatoes until fork tender. Heat oil in sauce pot over medium heat. When oil is hot, add onions and peppers and saute until tender. Add garlic and saute until it just begins to brown. Lower heat and add tomato paste. Cook and stir until paste is incorporated, 3-5 minutes.

Deglaze with white wine and reduce the liquids by half. Add tomato sauce and bring to simmer (t minutes). Stir in butter and cream and set aside, covered to keep warm.

Drain and mash potatoes. Slowly add the above mixture. Season with salt and pepper.

Garnish with cilantro.

Personal Notes:
Personal Notes:
I tried this dish and unfortunately I am no longer able to enjoy regular mashed potatoes. Be warned!




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