On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
> 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

I'd use any potato that you feel is suitable for mashed potatoes. The tomatoes are dried tomatoes and indeed, they will be chewy.