On 8/2/2017 6:29 AM, Cindy Hamilton 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.
>>>
>>>
>>> https://www.realsimple.com/food-reci...omato-potatoes
>>
> 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
>
Somehow I can't imagine combining sun-dried tomatoes (oil packed or
otherwise) with mashed potatoes. I guess I just have no imagination.

If she doesn't think the potatos she already has are good for mashing,
buy some different potatoes. Potatoes are cheap.

I bought myself a couple of bakers (russets) yesterday. I haven't had a
baked potato in ages.

Jill