"dsi1" > wrote in message
...
> 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.

Agree on the pics, especially if All Recipes.