"dsi1" wrote in message
...

On Monday, July 31, 2017 at 9:33:08 PM UTC-10, Julie Bove wrote:
> "dsi1" <dyahoo.com> 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

I'd eat that. We don't get nearly enough potato salad around here!


==

The answer is in your own hands ...


--
http://www.helpforheroes.org.uk