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Creamed Potatoes with Tomatoes

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Source: Food & Wine

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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  8 Servings

RECIPE INGREDIENTS

3 pounds Idaho potatoes

1 1/2 cups milk

1 cup heavy cream

4 scallions, thinly sliced

2 plum tomatoes, seeded and finely chopped

Salt and freshly ground white pepper

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DIRECTIONS

Preheat the oven to 350 degrees F. Bake the potatoes for about 1 hour, or until tender.

In a large saucepan, warm the milk and heavy cream. Halve the potatoes and scoop the flesh into the saucepan. Mash over low heat until creamy. Stir in the scallions and tomatoes and season with salt and pepper. Serve at once.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 8 Servings

Calories:

258

Fat. Total:

12g

Fiber:

Carbohydrates, Total:

34g

Sodium:

48mg

% Cal. from Fat:

42%

Cholesterol:

44mg

Protein:

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Creamed Potatoes with Tomatoes

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