Baked mashed potatoes with fresh tomato sauce

Name: Baked mashed potatoes with fresh tomato sauce
Ingredients: 1 kg white potatoes; 1500 ml water; 1 1/2 teaspoons fine salt; 50 g butter; 1/2 teaspoon ground nutmeg; 2 home-raised eggs; 150 ml milk; 10 g sesame seeds; 2 medium onions (300 g); 2 medium bell peppers (300 g); 4 tablespoons oil; 500 g tomatoes; 1 tablespoon mustard seeds; 1 teaspoon fine salt; 1/2 teaspoon ground pepper; 2 tablespoons starch; 150 ml cold water; 15 g fresh parsley

Appetizers - Baked mashed potatoes with fresh tomato sauce by Bianca B. - Recipia

Baked mashed potatoes with fresh tomato sauce, made with boiled potatoes, eggs and milk, come out with golden rosettes on top and soft centers. The tomato, onion and pepper sauce simmers separately until it coats a spoon, while the sesame toasts along with the edges; I put it in a bowl beside the tray, so everyone can take as much as they like. Prep: 30 minutes. Cooking: 75 minutes. Resting: 0 minutes. Total time: 105 minutes. Serves: 4. About 560 kcal and 13 g protein per serving.

Ingredients

For the mash

1 kg white potatoes
1500 ml water
1 1/2 teaspoons fine salt
50 g butter
1/2 teaspoon ground nutmeg
2 home-raised eggs
150 ml milk
10 g sesame seeds

For the sauce

2 medium onions (300 g)
2 medium bell peppers (300 g)
4 tablespoons oil
500 g tomatoes
1 tablespoon mustard seeds
1 teaspoon fine salt
1/2 teaspoon ground pepper
2 tablespoons starch
150 ml cold water
15 g fresh parsley

Preparation

1. Peel the potatoes, rinse them and cut them into cubes. Put them on to boil in 1500 ml water with 1 teaspoon salt for 20 minutes, until a fork slides easily into them. 2. Peel the onions and peppers, remove the pepper stems, rinse the vegetables and cut them into pieces. Chop them in a food processor, then sauté them in 4 tablespoons oil over medium heat for 10 minutes. 3. Rinse the tomatoes, remove the stems and chop them in a food processor. Add them to the onion and peppers, along with the mustard seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Simmer the sauce over low heat for 15 minutes, until it thickens. 4. Dissolve the starch in 150 ml cold water and pour it into the pan, stirring constantly. Cook the sauce for another 10 minutes, then stir in the chopped parsley and turn off the heat. Cover the pan. 5. Heat the oven to 200°C and line a baking tray with parchment paper. Drain the potatoes, add the butter, nutmeg, 1/2 teaspoon salt and eggs, then beat. Gradually pour in the warm milk and beat until you have a smooth purée. 6. Spoon the purée into a piping bag and pipe rosettes onto the tray. Sprinkle the sesame over the top and bake for 20 minutes, until the rosettes have golden edges. Serve them with the sauce.

Notes

Serve a simple green salad alongside, with crisp leaves. Floury potatoes make a firmer mash; waxy ones stay elastic and can be harder to pipe, especially if all the milk goes in at once. Cut the cubes to roughly the same size, and if they are very large, boiling may take more than the 20 minutes in the main step. For the sauce, choose ripe, meaty tomatoes; very juicy ones need more time on the heat, and if the sauce is still watery, simmer it until thick before adding the starch. If the tomatoes are tart, let them simmer until the raw taste mellows, and taste before adding more salt. I make the rosettes about the size of a walnut, so there are more browned edges in each serving. The mash contains dairy and eggs, and sesame is also an allergen. The mash and sauce can be made a day ahead and kept separately, covered, in the fridge; the baked dish keeps for up to 3 days in the fridge.