Creamed Potatoes with Tomatoes

  • Active Time 15m
  • Total Time 1h 15m

8 Servings


  • 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


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.

RecID 3566

nutrition information per serving

258 calories; 12g total fat; 44mg cholesterol; 48mg sodium; 34g carbohydrates; 3g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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