On Tuesday, August 1, 2017 at 6:58:10 PM UTC-4, dsi1 wrote:
> 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 recipe appears to be for hot mashed potatoes. I suppose you could
let it cool. What would you substitute for the dairy, which I recall
give you trouble?


Cindy Hamilton