Creamed Potatoes with Tomatoes

  • Servings: 8

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  • 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

How to make this recipe

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

  2. 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.

Contributed By Published March 1998

479419 recipes/creamed-potatoes-with-tomatoes 2013-12-06T23:21:36+00:00 Joseph Keller, Thomas Keller spring|summer|roasting|dinner-party|easter|new-years-eve|thanksgiving|side-dishes|8|vegetarian march-1998,creamed potatoes,potatoes and tomatoes,Joseph Keller,Thomas Keller,French Laundry,vegetarian side dish recipes,creamed-potatoes-with-tomatoes 479419

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