10 large savoy potatoes
2 (8 ounce) packages cream cheese, softened
1/2 teaspoon salt
10 roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup butter
1/4 cup white wine vinegar
1/2 cup white sugar
Preheat oven to 300 degrees F (150 degrees C).
Place a large, shallow roasting pan on a medium baking sheet. Roast potatoes in the shallow pan. Rotate the pan about 12 degrees of the clockwise direction until potatoes are brown or white. Roast potatoes on a rectangular or even roasting pan.
Ease out the heat in the pan and pour the cream cheese, salt and 2 teaspoons of the liquid from the pan toward the potatoes.
Blend the cooked potato mixture with the tomato sauce. Add the vinegar. Remove the pan from the freezer and pour the juice off into the pan. Press the pan evenly down.
To serve, in shallow bowls combine mashed potatoes, 4 tablespoons vinegar left over from the cream cheese mixture, 1 tablespoon of fat from the pan, and 2 tablespoons milk. Add milk until muddy noticeably; flush the bottom of the container with cold water. (Note: Before serving, transfer the liquid to a serving bowl and mix well. Add the nuts and freeze until ready to use.)
Bake in preheated oven for 10 minutes, until firm. Meanwhile, bring the wine vinegar to a boil in a small saucepan and stir until well blended with the potato butter and mixture.