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Tomato Mashed Potatoes Recipe


1 1/2 cups chopped onion

1/2 cup chopped green bell pepper

1/4 cup chopped celery

3 tablespoons baking powder

salt and pepper to taste

4 large potatoes

1 1/2 teaspoons dried basil

2 tablespoons dried parsley

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried basil

1 teaspoon dried basil

1 teaspoon garlic powder

2 teaspoons dry mustard

1/2 teaspoon prepared horseradish

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1/4 teaspoon dried basil


Place onion and bell pepper in a skillet over low heat. Cook over medium heat until onion is softened and is fairly dry. Remove from heat, and pour over mashed potatoes. Chill for 10 minutes. Mix garlic powder, salt, pepper, celery and baking powder in a small bowl; stir into the mixture.

Spread the mashed potatoes out on a medium baking sheet. Microwave them in 2 inch saucepan, covered, for 1 minute, stirring occasionally.

Bake uncovered in the preheated oven for 10 minutes, or just until most of the water has evaporated. Remove from oven and let cool.

Toss mashed potatoes with basil, parsley, oregano, basil, parsley mixture, basil, parsley mixture and garlic powder. Serve hot.


PPK writes:

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I gave it 4 stars because it was very tasty but I would double the cream cheese and broth. I like more sauce with my food.