Ingredients

2 tablespoons salt
2 pounds potatoes (recommended: Yukon gold)
3 tablespoons canola oil
1/4 cup chopped red onions
1 red bell pepper, chopped
1/2 green pepper, chopped
3 tablespoons chopped garlic
2 tablespoons tomato paste
1/4 cup white wine
3 ounces tomato sauce
3 tablespoons unsalted butter

1/2 cup heavy cream
3 tablespoons salt
Salt and pepper
2 tablespoons chopped cilantro leaves

Directions

Fill a large pot with
water, salt and potatoes and bring to boil. Cook until fork tender.

Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and
peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower
the heat and add tomato paste and stir for 3 to 5 minutes. Deglaze with white wine and
reduce by half.

Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set
aside, covered to keep warm.

When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture.
Season with salt and pepper and garnish with cilantro.