I thought I had tried just about every mashed potato variation there was until I tasted this one at a Roman trattoria. The cooked potatoes are mashed and mixed with a lightly spiced tomato sauce for both flavor and color. You can serve them as is, but for a dramatic presentation, do as they do in Rome and pack them into an oiled bowl to give them a neat shape. Then invert onto a serving platter and cut into wedges. Simple enough for a family meal, these potatoes are also a pretty accompaniment to a holiday dinner.

Serves 6

INGREDIENTS

• 1½ pounds waxy potatoes, such as Yukon Golds, scrubbed
• 1 small onion, finely chopped
• Pinch of crushed red pepper
• ¼ cup extra-virgin olive oil
• 2 cups tomato puree
• Salt and freshly ground pepper

INSTRUCTIONS

1. Place the potatoes in a large saucepan with cold water to cover, cover, and bring to a boil.
2. Reduce the heat and simmer for 20 to 25 minutes, or until the potatoes are tender when pierced with a knife.
3. Drain and let cool slightly.
4. Meanwhile, in a large saucepan, cook the onion and red pepper in the olive oil over medium heat for 10 minutes, or until the onion is golden.
5. Add the tomato puree and cook for 15 minutes, or until the sauce is slightly thickened.
6. Peel the potatoes and place them in a bowl.
7. Mash them with a potato masher or wire whisk until smooth.
8. Stir the potatoes into the sauce just until blended.
9. Season to taste with salt and pepper.
10. Serve.

SERVING SUGGESTIONS:

• Serve the Tomato Mashed Potatoes as a side dish alongside roasted chicken, grilled steak, or baked fish. The tangy tomato flavor adds a delightful twist to the traditional mashed potatoes.
• Top the mashed potatoes with grated Parmesan cheese or chopped fresh herbs such as parsley or basil for an extra pop of flavor and visual appeal.
• Use the tomato mashed potatoes as a base for other dishes. They can serve as a delicious filling for stuffed bell peppers or as a layer in a shepherd’s pie.
• Garnish the dish with a drizzle of olive oil, a sprinkle of red pepper flakes, or a few fresh basil leaves to enhance the presentation and taste.

STORAGE DIRECTIONS:

• If you have leftovers, store the tomato mashed potatoes in an airtight container in the refrigerator. They can be kept for up to 3-4 days.
• Reheat the mashed potatoes in the microwave or on the stovetop, adding a splash of milk or water to maintain their creamy texture.
• You can also freeze the tomato mashed potatoes for longer-term storage. Place them in freezer-safe containers or freezer bags, removing any excess air. They can be stored for up to 2-3 months.
• Thaw frozen mashed potatoes in the refrigerator overnight before reheating. Reheat them gently on the stovetop or in the oven, adding a little liquid as needed to prevent drying out.

Whether served fresh or reheated, these tomato mashed potatoes are sure to be a hit. Their rich tomato flavor and creamy texture make them a versatile and comforting addition to any meal.