- Servings: 4
- Cooking time: 40 minutes
- 6 - 8 large potatoes
- 2 tbsp olive oil
- 3 sprigs fresh rosemary
- 2 garlic cloves, whole and unpeeled
- 1/2 cup cream
- 1/2 cup milk
- 1 tbsp mustard
- 1 tbsp tomato paste
- 7 oz processed cheese
- 1 oz jalapeños
- salt, pepper
1.Preheat the oven (446°F). Cook the potatoes in salted water for approx. 15 minutes. Spread out on a baking sheet lined with baking paper and press lightly down.
2.Drizzle olive oil, and spread rosemary sprigs and unpeeled garlic cloves over the potatoes. Season with salt and pepper and bake for approx. 25 minutes.
3.Warm cream and milk in a saucepan. Add mustard and tomato paste. Add the cheese and reduce to a creamy sauce. Chop the jalapeños into fine rings and add to the sauce shortly before finished cooking. Serve the potatoes with warm sauce.
4.Tip: Cooked potatoes you have leftover from yesterday work great too.
5.Utensils: chef's knife (Fissler perfection), cutting board, sauce pan (Fissler original-profi collection), potato masher, baking sheet