I just ran across this and it looks good! But... I am not sure what it means
by thin skinned potatoes. I know that new ones have a thin skin but I don't
personally think they're the best for mashed. And... What do they mean by
oil packed tomatoes? Sundried oil packed? I have tried sundried before and
didn't care for them because even rehydrated, they were tough and chewy. But
I never tried the oil packed. Here's the recipe:

http://www.myrecipes.com/recipe/tomato-mashed-potatoes