Turkish mashed potatoes à la Aysun

Ingredients for 4 servings:

• 500 g potatoes, mainly waxy
• 2 m.-sized onion(s), possibly more
• 2 cloves garlic
• ½ tube(s) tomato paste, optionally with seasoning vegetables
• 8 tbsp olive oil, very good
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

My boss’s original recipe, incredibly simple and incredibly delicious

Boil the potatoes with their skins on. Add the peeled garlic cloves to the potatoes and let them cook. Meanwhile, peel the onion and dice it roughly (definitely not too finely!). Drain the potatoes and let them cool briefly. Peel them. Heat 3 tablespoons of olive oil in a wide saucepan and sauté the onions until translucent. Add the tomato paste and sauté. Gradually add the potatoes and fold them in with a spoon, mashing them as you go. Gradually add the olive oil and stir in. The potato mixture should still contain some potato pieces and not be too finely mashed. Season with salt and pepper. A perfect side dish for grilled or roasted meat. If you want to make this a vegetarian main course, you can leave the mashed potatoes in the pan and use a spoon to make hollows into which you can crack an egg. Then close the lid and let the egg set until the desired hardness.