Mar 27, 2010

Potato, Tomato and Onion Mash

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.
Potato, Tomato and Onion Mash

Add 1 chicken bouillon cube and 2 tsp salt to the water. Boil your potatoes until really tender.Potato, Tomato and Onion Mash

Finely mince a large onion.
Potato, Tomato and Onion Mash

Grate or mince the garlic.
Potato, Tomato and Onion Mash

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.Potato, Tomato and Onion Mash

Get yourself 2 oz cream cheese. Or more.
Potato, Tomato and Onion Mash

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.
Potato, Tomato and Onion Mash

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.Potato, Tomato and Onion Mash

Once the cream cheese has melted, add your diced tomatoes. Combine everything and keep it on the stove until the tomatoes are heated through.
Potato, Tomato and Onion Mash

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.
Potato, Tomato and Onion Mash

Stir in the tomatoes and onions.
Potato, Tomato and Onion Mash

Sprinkle about 1/2 a tsp dried parsley in there.
Potato, Tomato and Onion Mash

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

Potato, Tomato and Onion Mash
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
  1. Peel, wash and cut the potatoes, add 1 chicken bouillon cube and 2 tsp salt to the water and boil your potatoes until really tender. Finely mince a large onion and grate or chop the garlic. Peel your tomatoes, squeeze out the seeds and dice them.

    Heat 2 tbsp butter and cook the onions, over low heat, until soft, brown and sweet, then add the garlic and curry powder and cook for 30 more seconds—no longer or the curry powder might go bitter on you. Melt 2 oz of cream cheese in there as well.

    Drain your potatoes, pour in 1/2 a cup hot milk, season with some nutmeg, pepper, seasoned salt and butter to taste and mash them. Stir in grated cheese to taste, I went for roughly 1/4 cup. Stir in the tomatoes, onions and about 1/2 tsp dried parsley.
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    11 Comments »

    1. 1

      It looks beautiful, Kay! Never thought of combining potatoes with tomatoes but it looks delicious.

      Maria on Mar 27, 2010 @ 6:14 pm Reply
    2. 2

      Tomatoes! What a neat idea.

      Erin on Mar 27, 2010 @ 6:28 pm Reply
    3. 3

      Not about the recipe, but the website.  I like the new look, it’s very clear, concise, not cluttered, easy on the eyes.

      Lauren on Mar 27, 2010 @ 6:40 pm Reply
    4. 4

      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?

      Quinn on Mar 28, 2010 @ 3:53 am Reply
    5. 5

      Yum! This dish looks fantastic. I always love your photos.

      Memoria on Mar 28, 2010 @ 4:07 am Reply
    6. 6

      @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 :)

      Kay on Mar 28, 2010 @ 10:04 am Reply
    7. 7

      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

      Richelle on Mar 28, 2010 @ 2:59 pm Reply
    8. 8

      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.

      Lana @ Never Enough Thyme on Mar 29, 2010 @ 1:09 am Reply
    9. 9

      This looks awesome!!

      Lizzy on Mar 29, 2010 @ 10:49 am Reply
    10. 10

      Btw, I will try it with caramelized onions and let you know how it turns out!

      Lizzy on Mar 29, 2010 @ 10:51 am Reply
    11. 11

      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!

      Heather on Mar 29, 2010 @ 11:48 pm Reply

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