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Creamed Potatoes with Tomatoes

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  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.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 Servings
Calories: 258
Fat. Total: 12g
Fiber: 3g
Carbohydrates, Total: 34g
Sodium: 48mg
% Cal. from Fat: 42%
Cholesterol: 44mg
Protein: 5g
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