Spicy Potato Cream

Start by adding the pre-cooked potatoes to a slotted spoon and place it on a stovetop over medium heat then roast all the skin.

If you prefer, you can use a fork to flip the potatoes. 

Remove them from the heat and set them aside.

Now, do the same thing with the peeled head of garlic and roast very well.

Then add the tomatoes to the slotted spoon and roast all the skin.

Next, remove all the roasted skin from the tomatoes, all the roasted skin from the potatoes and set aside. 

Now, in a mortar, add the onion powder, the chimichurri, the peppers, the heavy cream, the garlic we roasted and crush everything very well until combined. 

Add the potatoes we prepared, basil leaves to taste and crush everything until it turns into a smooth mixture. 

Remove the mixture from the mortar. 

Now, once you’ve cleaned the mortar, add the tomatoes and crush them into a puree.

In a large skillet over medium to low heat, add a generous drizzle of olive oil. 

Add the tomato puree, season with the salt, the sweet paprika and sauté everything for 2 minutes.

After this time has passed, add the potato mixture and stir to combine.

You may now serve it with your favorite bread or toast.