- 3 pounds thin-skinned potatoes
- About 1 cup milk
- 1 to 2 tablespoons minced garlic
- 1/2 cup olive oil
- 1/2 cup grated romano cheese
- 1/2 cup minced fresh basil leaves or parsley
- 1/8 teaspoon paprika or cayenne
- 3/4 cup chopped drained oil-packed tomatoes
- Salt and pepper
- calories 307
- caloriesfromfat 47 %
- protein 7.2 g
- fat 16 g
- satfat 3.3 g
- carbohydrate 34 g
- fiber 4.3 g
- sodium 95 mg
- cholesterol 9.5 mg
How to Make It
In a 5- to 6-quart pan over high heat, bring 1 quart water to a boil.
Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 12 minutes.
Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2-cup microwave-safe container, heat milk and garlic in a microwave oven on full power (100%) until steaming, 1 to 2 minutes.)
Drain potatoes and return to pan. Add the hot milk mixture, oil, cheese, basil, and paprika. Mash with a potato masher or an electric mixer until potatoes are as lumpy or smooth as you like, adding a little more milk for a softer, creamier texture if desired. Stir tomatoes into mixture. Add salt and pepper to taste.