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Tomato Mashed Potatoes

James Carrier
Yield Makes 6 to 8 servings
Notes: Gemma Sciabica of Modesto, California, uses a fruity olive oil in her mashed potatoes. If making up to 1 day ahead, cool, cover, and chill. Reheat, covered, in a microwave-safe container in a microwave oven on full power (100%), stirring occasionally, until hot, 5 to 7 minutes. Or bake, covered, in a shallow 1 1/2- to 2-quart casserole in a 325° oven (350° if baking with a turkey at that temperature), stirring once after 30 minutes, until hot in the center, 40 to 50 minutes total.

Ingredients

  • 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

Nutrition Information

  • 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

  1. In a 5- to 6-quart pan over high heat, bring 1 quart water to a boil.

  2. 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.

  3. 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.)

  4. 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.