Roasted Tomato Mashed Potatoes

This rich and rosy variation on mashed potatoes could soon become part of your repertoire.

Makes 6 servings

INGREDIENTS:

• 4 plum tomatoes, abut 8 oz., halved lengthwise
• ½ teaspoon olive oil
• 2 lbs. Washington Russet potatoes
• ¼ cup nonfat milk
• 3 tablespoons unsalted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper

DIRECTIONS

1. Preheat oven to 300°.  Coat a baking sheet with cooking spray.
2. On prepared baking sheet, arrange tomato halves, cut side up.  Bake in center of the oven until tomatoes are very soft and just hold their shape, about 1 hour.  Let cool 5 minutes then transfer to a food processor or blender.  Add olive oil and puree.  Set aside.
3. Meanwhile, scrub potatoes with a vegetable brush under cold running water. Peel.  Cut into 1-inch pieces.  Place potatoes in medium saucepan and enough cold water to cover.  Over medium high heat, bring to boiling. Reduce heat to medium.  Cover and simmer until potatoes are vey tender, about 12 to15 minutes.  Drain.  Return potatoes to saucepan and add tomato mixture milk, butter, salt and pepper.  Mash until smooth.

Nutritional Analysis preserving:  183 calories, 4 g protein, 29 g carbohydrates, 6 g fat, 4 g saturated fat (29% o calories from fat), 15 mg cholesterol 2 g fiber, 208 mg sodium.

Washington State potato Commission