4 large potatoes, cut into 2 inch cubes
1 green bell pepper, cut into 1 inch pieces
2 red onions, chopped
3 whole cloves of garlic, crushed
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (4 ounce) can chopped tomatoes, drained
2 cups water
1/2 cup salted and cooked potatoes
1/2 cup cherry tomatoes - drained
2 paprikash napak (types), thawed
In a large pot over medium heat, combine potatoes, green peppers and bell peppers. Bring to a boil, then reduce heat to medium-low and stir in onion and garlic. Simmer 15 minutes.
Drain potatoes and reserve 1 cup, but reserve 3 tablespoons of liquid. In a 1-quart saucepan, cook pimento, cinnamon and nutmeg with olive oil until softened. Return drained liquid to pot, stir in 1/2 cup tomato sauce, water, salt and pepper. Bring to a boil, then reduce heat setting to low and simmer 15 minutes, stirring occasionally.
Meanwhile, prepare tomatoes by making a small batch of tomato sauce in a small saucepan with 3 1/2 cups milk, 3 tablespoons melted butter or margarine, 2 teaspoons dried basil and 1/2 teaspoon dried parsley. Bring to a boil, then add tomatoes, basil, parsley and tomato sauce. Reduce heat to low and simmer 10 minutes, stirring occasionally. Heat, without straining, just at medium-high heat. Just barely start to boil, then reduce heat, cover and simmer 1 minute more. Remove heat and whisk liquid into pot. Let heat cook another minute, then add creamed potato mixture, stir vigorously until desired consistency is reached. Chill in refrigerator.