Roast Tomato Mashed Potatoes Recipes

Steps:

• Preheat oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
• Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
• Taste and season with salt and pepper. Serve immediately.

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Steps:

• Sprinkle cut side of tomatoes with salt. Let drain on paper toweling for 2 hours. Preheat oven to 100 degrees. Place tomatoes on a baking sheet. Bake for 3 hours.
• Combine olive oil, garlic, rosemary and thyme in a bowl. Add tomatoes. Marinate for 2 to 3 days. When ready to serve, remove tomatoes from marinade and drain. Place in a food processor and puree until smooth.
• Heat mashed potatoes in a medium saucepan. Stir in tomato puree. Cook until heated through.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
• Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Steps:

• Boil the potatoes in lightly salted water until they are tender.
• When cooked, drain the potatoes and transfer to a mixing bowl.
• Add the tomatoes, drained, the butter, basil and garlic.
• Beat to mix together.
• Add 4 Tbs of the half and half, the salt and pepper.
• Add the additional half and half if the potatoes seem dry.
• Serve immediately.

Steps:

• Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
• Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
• Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
• Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.