"dsi1" > wrote in message
...
> 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.

Thanks! Might do this instead then. Dang, I am having the craving for this
right now. But I only have instant potatoes and not enough tomatoes,
scallions or parsley. No milk either. On the plus side, one of my yellow
tomatoes was ripe and I ate it earlier. Yum! Here's the other recipe that I
found.

https://www.realsimple.com/food-reci...omato-potatoes