750g of peeled and diced potatoes (about 6 medium-sized potatoes)
10 cloves of garlic, peeled (50g)
3 tablespoons of chopped fresh parsley
2 sprigs of rosemary
1 onion, peeled and diced
to taste salt
4 cups of water
2 large ripe tomatoes, peeled, seeded, and diced
2 tablespoons of olive oil
some tablespoons of heavy cream (optional)
fresh parsley for garnish
750g of peeled and diced potatoes (about 6 medium-sized potatoes)
10 cloves of garlic, peeled (50g)
3 tablespoons of chopped fresh parsley
2 sprigs of rosemary
1 onion, peeled and diced
to taste salt
4 cups of water
2 large ripe tomatoes, peeled, seeded, and diced
2 tablespoons of olive oil
some tablespoons of heavy cream (optional)
fresh parsley for garnish
Mix the potatoes, garlic, parsley, rosemary, onion, salt, and water in a large pot
Let it come to a boil, then reduce the heat and let it simmer until the potatoes are very tender
Fry the tomatoes in olive oil until the juices thicken slightly. Reserve
When the potato mixture is ready, blend it with the tomatoes in a blender or food processor
When the mixture is smooth, pour it into a serving bowl and add heavy cream if desired
Chill in the refrigerator and serve garnished with fresh parsley
Serves 6.
