Tomato Mashed Potatoes

Tomato Mashed Potatoes
Photo by James Carrier

Ingredients

  • ½ cup grated romano cheese
  • Salt and pepper
  • ½ cup minced fresh basil leaves or parsley
  • ½ cup minced fresh basil leaves or parsley
  • 3 pounds thin-skinned potatoes
  • About 1 cup milk
  • About 1 cup milk
  • + 11 more ingredients
    • ½ cup olive oil
    • 1 to 2 tablespoons minced garlic
    • ¾ cup chopped drained oil-packed tomatoes
    • ¾ cup chopped drained oil-packed tomatoes
    • Salt and pepper
    • 1/8 teaspoon paprika or cayenne
    • ½ cup grated romano cheese
    • 1/8 teaspoon paprika or cayenne
    • 1 to 2 tablespoons minced garlic
    • ½ cup olive oil
    • 3 pounds thin-skinned potatoes

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/...

View full recipe at My Recipes

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