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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds yukon gold potatoes (about 6), peeled and cut into 2-inch pieces |
2 garlic cloves, peeled |
1/2 cup milk |
1/4 cup (1/2 stick) unsalted butter |
1/4 cup chopped flat-leaf parsley |
3 scallions, trimmed and chopped |
1/2 cup grated parmesan |
1/2 teaspoon kosher salt |
2 pounds salad tomatoes (about 5 medium), chopped |
Directions:
1. Place the potatoes and garlic in a large saucepan and cover with lightly salted water. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato. Drain the potatoes and garlic. Mash with a potato masher or a fork until smooth. Blend in the milk, butter, parsley, scallions, Parmesan, and salt. Gently fold in the tomatoes.
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