Mashed Tomato Potatoes

mashed-tomato-potatoes
Photo by William Meppem
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 189 calories
    • Fat 8 g
    • Sat Fat 5 g
    • Cholesterol 21 mg
    • Sodium 239 mg
    • Protein 5 mg
    • Carbohydrate 26 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 99 mg

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. 

Ingredients

  1. Check 2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces
  2. Check 2 garlic cloves, peeled
  3. Check 1/2 cup milk
  4. Check 1/4 cup (1/2 stick) unsalted butter
  5. Check 1/4 cup chopped flat-leaf parsley
  6. Check 3 scallions, trimmed and chopped
  7. Check 1/2 cup grated Parmesan
  8. Check 1/2 teaspoon kosher salt
  9. Check 2 pounds salad tomatoes (about 5 medium), chopped

Directions

  1. 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.
  2. 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.