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Mashed Tomato Potatoes

Photo: William Meppem
Yield Makes 8 servings

Ingredients

  • 2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces
  • 2 garlic cloves, peeled
  • 1/2 cup milk
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup chopped flat-leaf parsley
  • 3 scallions, trimmed and chopped
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon kosher salt
  • 2 pounds salad tomatoes (about 5 medium), chopped

Nutrition Information

  • calcium 99 mg
  • calories 189
  • caloriesfromfat 0 %
  • carbohydrate 26 g
  • cholesterol 21 mg
  • fat 8 g
  • fiber 3 g
  • iron 1 mg
  • protein 5 mg
  • satfat 5 g
  • sodium 239 mg

How to Make It

  1. Place the potatoes and garlic in a large saucepan and cover with lightly salted water. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato. Drain the potatoes and garlic. Mash with a potato masher or a fork until smooth. Blend in the milk, butter, parsley, scallions, Parmesan, and salt. Gently fold in the tomatoes.