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Photo: William Meppem Photo by: Photo: William Meppem

Mashed Tomato Potatoes

Real Simple SEPTEMBER 2003

  • Yield: Makes 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 99mg
  • Calories: 189
  • Calories from fat: 0%
  • Carbohydrate: 26g
  • Cholesterol: 21mg
  • Fat: 8g
  • Fiber: 3g
  • Iron: 1mg
  • Protein: 5mg
  • Saturated fat: 5g
  • Sodium: 239mg

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Mashed Tomato Potatoes Recipe