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Start by boiling the peeled and cubed potatoes in salted water for about 5-7 minutes until tender, then drain them.
In a separate pan, sauté the chopped onion and minced garlic in a little oil until softened and fragrant, about 2-3 minutes.
Add the tomato paste, cream cheese (or mascarpone), and sugar to the pan, stirring to combine. If the sauce feels too thick, add a small splash of water to reach your desired consistency.
If you'd like a thicker sauce, mix the cornstarch with a little cold water and stir it into the sauce. Allow it to simmer for another 2 minutes until thickened.
Add the boiled potatoes into the sauce and toss gently to coat them evenly.
Garnish with fresh parsley and green onions, and serve immediately!
Serving and Storage Tips:
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