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	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 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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