On Fri, 4 Aug 2017 08:52:31 -0400, jmcquown >
wrote:

>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

My first reaction was No Way! Then I looked at the picture. In the
photo, those potatoes aren't really 'mashed, mashed.' I could see
that recipe if the fussing was absolutely minimal. Then it would be
like a warm potato salad, I think. I don't think I would care for it
if the potatoes were super smooth. But if you used red potatoes gave
a cursory mash, I think I would like it.
Janet US