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.