Tomato Mashed Potatoes, an easy and tasty dish made with simple ingredients for a guaranteed successful side dish.
The potatoes mashed with tomato are a versatile dish that can be served as a side, a snack, or even as a base for other preparations.
You can personalize the dish by adding cheese or combining the potatoes with other vegetables.
In the FAQ section at the end of the recipe, I have answered some questions regarding this preparation. If you still have doubts or curiosity, you can write a comment or use the contact form at the bottom of the page.
In summary, tomato mashed potatoes are a dish that combines tradition, simplicity, and flavor.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tomato Mashed Potatoes
- 1.8 lbs potatoes (small)
- 1 cup tomato purée
- 1.4 tbsp extra virgin olive oil
- 2 tsps spices
- to taste chives
Tools
- Bowls
- Glass
- Baking sheet
- Silicone mat
- Microwave
Tomato Mashed Potatoes Recipe
Start preparing the tomato mashed potatoes by cooking the potatoes for the first time. I recommend using fairly small potatoes, even better if you find new potatoes.
After washing them, cut them into halves or quarters depending on their size.
Place them in a bowl with half a glass of water and cover with plastic wrap.
Microwave on high for about 8-10 minutes.
Alternatively, you can boil them whole in a pot for about 30 minutes.
Prepare the dressing: mix the tomato sauce, spices (you can choose your preference, I used my homemade BBQ rub), extra virgin olive oil, and chopped chives in a small bowl.
I didn’t add salt because it’s already in the spices, if not, add a pinch.
Transfer the potatoes to a baking sheet lined with parchment paper or a silicone mat.
Smash them with a glass or a meat tenderizer.
Top with the prepared tomato sauce.
Mix with your hands or a spoon until the potatoes are completely covered in sauce.
Distribute them on the baking sheet so they are not overlapping.
Bake the potatoes in a preheated static oven at 428°F (220°C) for about 20 minutes, they should be crispy.
Transfer the tomato mashed potatoes to plates and drizzle with raw extra virgin olive oil and some more chives.
Tomato Mashed Potatoes
Refer to this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try Potatoes, Zucchini, and Carrots Baked
FAQ (Frequently Asked Questions)
How long do they last?
You can keep them for a couple of days, but I recommend consuming them immediately as they will lose crispness over time.
Can I use sweet potatoes?
Yes, but due to the size of sweet potatoes, you’ll need to cut them into at least 8 pieces.
Can I add some spice?
Of course, you can add chili, chili paste, or sriracha sauce to the tomato.
I also made Hash Brown Potatoes, easy potato pancakes
For questions, curiosities, or if you want to collaborate with me, use the form below:
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