Tomato Mashed Potatoes
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.