Prepare the Dish

  • Yukon Gold smashed potatoes, prepared 3.75 lbs
  • Fire-roasted gravy, prepared 5 cups
  • Spanish chorizo, diced 10 oz
  • Queso fresco, crumbled 5 oz
  • Cilantro, chopped

Prepare Fire-roasted gravy

Prepare Smashed Potatoes

  • Yukon Gold potatoes, quartered 6 lb
  • Half and Half, warmed 2.5 cup
  • Butter, melted 0.75 lb
  • Salt and Pepper, to taste
  1. Prepare the Dish

    • Top (6 oz.) Yukon Gold smashed potatoes with (3½ oz. ladle) fire-roasted gravy, (1 oz.) diced chorizo and (½ oz.) queso fresco.
    • Garnish with cilantro.

  2. Prepare Fire-roasted gravy

    • Combine prepared Knorr® Instant Brown Gravy with remaining ingredients and season to taste with salt and pepper
    • Simmer 5 minutes and reserve warm.

  3. Prepare Smashed Potatoes

    • Boil potatoes in water until tender; drain.
    • Combine cooked potatoes with remaining ingredients in bowl of mixer and combine until mostly smooth.



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