On Friday, August 4, 2017 at 6:06:03 AM UTC-10, U.S. Janet B. wrote:
> 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

Your best bet is to ignore the picture and instead envision the finished dish in your mind. Mostly, the pictures are a mockup or stock photos. Well, that's my guess.