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Tomato Cheese Mashed Potatoes

July 1, 2010

I got to go to NYC for work in April or May (what month is this?) and stayed in a great spot between SoHo, Chinatown and Little Italy.  Tracy and I wandered around and ran into a little restaurant called O’Neils, near Little Italy.  It was quiet looking and had a good menu, plus a woman outside the door having a cocktail highly recommended it, so we stopped for dinner.  It was a great choice and I had Hoboken Chicken which was basically a breaded chicken cutlet with a lemon sauce.  The tomato cheese mashed potatoes were what really caught my eye and I replicated them at home.  They turn out a pretty golden color, have a subtle tomato flavor and are no more difficult than regular mashed potatoes.  Serves 4-5.


2 lb Yukon Gold potatoes, scrubbed but unpeeled, and sliced 1/4″ thick

1/3 – 1/2 c milk (depending upon how watery the potatoes are)

2 T unsalted butter

2 T tomato paste

1/2 c shredded cheddar cheese

salt and pepper to taste


Place sliced potatoes in a large pot and cover with water.  Bring to a boil and cook until potatoes are tender and can easily be pierced wtih a knife, about 15-20 minutes.  Drain water and return drained potatoes to pot.  Add milk, butter and tomato paste to pot and mash.  Add cheese, salt and pepper to taste and stir or mash to incorporate.

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