Penn Herb Wellness Guide
Roasted Tomato Mashed Potatoes
Rich and rosy, and soon to become your go-to mashed potato recipe.
Ingredients
- 4 plum tomatoes, halved lengthwise
- 1/2 tsp olive oil
- 2 lbs russet potatoes
- 1/4 cup non-fat milk
- 3 Tbs unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
- Preheat oven to 300F. Coat a baking sheet with cooking spray.
- On prepared baking sheet, arrange tomato halves, cut sides up. Bake in center of the oven until tomatoes are very soft and just hold their shape, about 1 hour.
- Let cool 5 minutes then transfer to a food processor or blender. Add olive oil and pure; set aside.
- Meanwhile, scrub potatoes with a vegetable brush under cold running water. Peel and cut into 1-inch pieces.
- Place potatoes in medium saucepan with enough cold water to cover. Over medium-high heat, bring to a boil.
- Reduce heat to medium. Cover and simmer until potatoes are very tender, about 12 to 15 minutes.
- Drain and return potatoes to saucepan and add tomato mixture, milk, butter, salt, and pepper. Mash until smooth.
Nutrition Facts
Calories 180
Calories from Fat 55 (31%)
(10%)Total Fat 6g
(19%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(5%)Cholesterol 15mg
(9%)Sodium 209mg
(19%)Potassium 675mg
Total Carbohydrate 28g
(8%)Dietary Fiber 2g
Sugars 1g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.