A real kid pleaser. Best made with fresh potatoes, as opposed to instant, with a stiff potato consistency. I just boil a few potatoes and smash them with a fork.
We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig quot;gastro-pubquot; in Greenwich, Manhattan soon became one of our favorites.
Throw together the fixin's in the morning and enjoy a steak-and-peppers main simmering in a tomato-based sauce for dinner. Melty Swiss cheese is the clincher.