This delicious potato dish was perfect with the meatloaf I posed yesterday. The cumin spiced cream around tender potatoes was delightful.
2 1/2 lb. thin skinned potatoes (yellow or red)
water to cover
2 Tbsp. butter
1 medium tomato, chopped
3 green onions, sliced
1/4 tsp. cumin seeds
Salt & pepper to taste
1 1/4 c. heavy whipping cream
1/4 c. asadero cheese, grated
2 Tbsp. manchego cheese, grated
Cover the potatoes with water and salt the water. Simmer until the potatoes are tender. Drain
Meanwhile melt the butter in a saucepan. Add the tomatoes and cook, stirring, for 5 - 7 minutes. Add the cumin seeds and keep cooking for another 2 minutes or until fragrant. Add the garlic, green onions, and salt and pepper to taste. cook yet another minute before adding the heavy cream.
Simmer over low heat for about 2-3 minutes, stirring constantly. Stir in both cheese and keep stirring.
As soon as the potatoes are done drain them and immediately add the cream sauce. Stir, gently, to combine the potatoes and sauce. Garnish with additional green onions and serve.