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Potato, Tomato and Onion Mash
I promise, this will be the last hodgepodge posting for now! Well, maybe not the last one, but definitely one of the last few now that we’re approaching warmer weather. I’ll miss my mashes, that’s for sure. I simply had to share it because it turned out to be a really good recipe! Pretty unorthodox mash, but those are often the best, right? If you need a break from your regular mashed taters… this one’s for you!
Ingredients:
2 pounds potatoes
1 chicken bouillon cube
1 large onion
2 garlic cloves
3 big tomatoes
2 oz cream cheese
1/2 tsp curry powder
1/2 cup milk
2 tbsp butter
dried parsley
grated cheese
little butter
seasoned salt
nutmeg
pepper
Directions:
Peel, wash and cut the potatoes.
Add 1 chicken bouillon cube and 2 tsp salt to the water. Boil your potatoes until really tender.
Finely mince a large onion.
Grate or mince the garlic.
I didn’t have time to properly peel the tomatoes, so just grabbed my vegetable peeler. If you use really firm tomatoes you can actually get away with it. Peel them, squeeze out the seeds and dice them.
Get yourself 2 oz cream cheese. Or more.
Heat 2 tbsp butter and cook the onions, over low heat, until soft, brown and sweet. If you have time for it, feel free to caramelize them.
When they’re brown enough to your liking, add the garlic and curry powder and cook for 30 more seconds—no longer or the curry powder might go bitter on you. Melt the cream cheese in there as well.
Once the cream cheese has melted, add your diced tomatoes. Combine everything and keep it on the stove until the tomatoes are heated through.
Drain your potatoes, pour in 1/2 a cup hot milk, add some nutmeg, pepper, seasoned salt and butter to taste. Mash them. Stir in grated cheese to taste, I went for roughly 1/4 cup.
Stir in the tomatoes and onions.
Sprinkle about 1/2 a tsp dried parsley in there.
And serve alongside a cowboy cut rib eye steak. Man, those are H-U-G-E. But it’s a match made in heaven I tell you!
| Potato, Tomato and Onion Mash | |
| Ingredients |
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| Directions |
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| copyright © kayotickitchen.com | |
11 Comments »
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It looks beautiful, Kay! Never thought of combining potatoes with tomatoes but it looks delicious.
Tomatoes! What a neat idea.
Not about the recipe, but the website. I like the new look, it’s very clear, concise, not cluttered, easy on the eyes.
It’s awesome Kay and it’s getting colder here since I’m situated right across your universe, winter is coming for me. So if I were to make the caramelize onion, do I need to wait for it to caramelize first before adding in the curry powder?
Yum! This dish looks fantastic. I always love your photos.
@Quinn:
I would wait, yes. Curry power can end up tasting bitter when cooked too long. I’m a little envious, I’m so going to miss the winter food :)
Read it this morning and as I had a couple of tomatoes lying idle in the fridge, decided to make it immediately. Looked great and tasted great with spicy pinchitos! I only changed one thing: left out the grated cheese and added a bit of chili powder as we like things spicy.
Thanks, Kay
Kay – this looks delicious! Slightly similar to my BLT Smashed Potatoes – http://www.lanascooking.com/2009/09/11/blt-smashed-potatoes/ . I’ll bet yours are great with a steak or a grilled chicken breast! Great recipe.
This looks awesome!!
Btw, I will try it with caramelized onions and let you know how it turns out!
I love trying the recipes on your site. This one was great with my Rouladen (even though the Rouladen recipe I had wasn’t that good). Do you have any Rouladen recipes… that would be awesome if you put it in your blog!