Recipe: Union Square Cafe's Roasted Tomato Mashed Potatoes

UNION SQUARE CAFE'S ROASTED TOMATO MASHED POTATOES

"This is a great side dish for a simple grilled steak, or with roast pork, lamb or chicken."

2 pounds Idaho potatoes, peeled and quartered
2 teaspoons salt
1 stick unsalted butter
1/2 cup heavy (whipping) cream
1/2 cup milk
1/4 teaspoon freshly ground white pepper
1/2 pound partly moist oven-dried tomatoes

Place potatoes in 2-quart saucepan with 1 teaspoon of the salt. Cover with cold water. Bring to a boil, lower heat, and simmer, covered, until completely tender, about 30 minutes. Place in colander and allow to drain for several minutes.

In another saucepan, combine butter, cream and milk. Heat gently until butter has melted. Keep warm.

Working over the saucepan that was used to cook the potatoes, pass potatoes through a food mill or potato ricer. If you have any difficulty, add a little of the hot milk and butter to the potatoes.

Place potatoes over a low flame and begin adding the warm milk mixture, stirring with a wooden spoon. Watch the texture as the potatoes absorb the liquid, because you may not need the full amount of liquid. They should be fluffy, not runny.

When all the liquid has been absorbed, season with the remaining teaspoon of salt and white pepper.

If using tomatoes stored in oil, drain and blot first. Place them in bowl of a food processor and puree until nearly smooth. Add tomato puree to the warm mashed potatoes, stirring with a wooden spoon over low heat until tomatoes are completely incorporated and mixture is heated through.

Makes 4 servings
Source: The Union Square Cafe Cookbook by Danny Meyer and Michael Romano