These Tomato Butter Mashed Potatoes are about to become your new go-to side dish. Tomato butter has become popular for a reason. It is simple to make and has a balanced flavor that works with many foods. Tomatoes add sweetness. Shallots add warmth. Butter creates a smooth base that blends easily.
Mashed potatoes are plain on their own, which makes them the perfect food to carry that flavor. Gruyère blends in and gives the whole dish a comforting richness.
The result is a bowl of mashed potatoes that tastes familiar but more flavorful than the usual version.
Tips for Great Results
Here are a few small tips that make a big difference:
- Salt the water you boil in the potatoes well. Don’t know what that means? The general rule of thumb is 1-2 tbsp. per quart of water.
- Use the immersion blender lightly to avoid gummy potoates
- Add the cheese after the blending step
Serving Ideas
These tomato butter mashed potatoes work with almost any protein. Here are a few easy pairing ideas:
- Roast Chicken Leg Quarters
- Braised Short Ribs or steak
- Miso Mayo Roasted Chicken Thighs
- Salmon or baked cod
- Pork Chops
- Roasted Vegetables
I brought these to my friend groups’ annual Friendsgiving a few years ago, and everyone was obsessed!
Frequently Asked Questions
Can I use red grape tomatoes?
Yes! The flavor will be slightly more acidic but still delicious.
Can I make these ahead of time?
Yes, but these are best served immediately. To reheat, warm up gently over low heat with a little milk or butter.
Can I use a different cheese?
Any hard cheese, like white cheddar, parmesan, or fontina will also work well here.
Do I need to peel the potatoes?
No. Yukon gold skins are thin. Leaving some on adds texture to the dish.
Final Thoughts
Tomatoes Butter Mashed Potatoes are an easy way to bring more flavor into a simple side dish. The tomato butter adds depth. The Gruyère gives the potatoes a creamy finish. This recipe is simple, reliable, and fits both everyday meals and those special occasions where you need to impress your friends.
Tomato Butter Mashed Potatoes
Equipment
- 1 Immersion Blender
Ingredients
- 1.5 lb Yukon Gold Potatoes
- 1 Shallot finely sliced
- 1 pint Golden Grape Tomatoes
- 1 stick Salted Butter
- 1 cup Gruyère Cheese grated
- Olive Oil
- Salt, to taste
Instructions
- Cook the potatoes. Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until the potatoes are fork tender. This usually takes 15 to 20 minutes.
- Make the tomato butter. While the potatoes cook, heat a drizzle of olive oil in a skillet. Add the sliced shallot and sauté for about 3-5 minutes until soft. Add the tomatoes and cook until they start to burst, about 5 to 8 minutes. Press gently with a spatula to release the tomato juices. Add the butter and stir until melted. Season with salt and remove from the heat.
- Mash the potatoes. Drain the potatoes and return to the pot. Mash with a potato masher. Leaving some skin adds good texture.
- Combine. Pour the tomato butter mixture into the mashed potatoes. Use an immersion blender to lightly blend everything together. Stop before the potatoes are completely smooth. Some texture is ideal.
- Add in the cheese. Fold in the Gruyère. Add half first, stir to combine, then add the rest. Stir until the cheese is fully stirred in.
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