Tomatatoes Recipe -
Tomatatoes Recipe
  • READY IN 35 mins


Recipe by  

"Delicious mashed potatoes with tomatillos for extra zing!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender, about 15 minutes. Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain.
  2. Transfer potatoes and tomatillos to a large bowl. Add butter and milk, and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

These were very good and very moist. Using the small red potatoes instead of russets makes a huge difference!

Most Helpful Critical Review
Feb 07, 2011

I love tomatillos, but they made everything a liquidy mess in this recipe. The taste was okay, it just wasn't mashed potato consistency. More like a chunky stew type of result. It was fun to try something different, though.


12 Ratings

Jul 24, 2003

Excellent and simple. What a great combination!!

Jul 22, 2010

My boyfriend and I really liked these; the tomatillos added a bit of a kick. I pureed them as another reviewer suggested before adding them to the potatoes. There were still skins, but we eat mashed potatoes with the potato skins anyway, so it wasn't a big deal. Make sure you know what tomatillos taste like before trying this recipe, because they are sour to begin with.

Aug 10, 2009

Frankly, I did not like the tomatillo flavor in the potatoes. The tomatillos made everything taste kind of rancid. The skins of the tomatillos did not disintegrate, leaving odd surprises whilst eating. This recipe might benefit from adding shredded cheddar cheese on top, or just 1 tomatillo instead of 3 or 4.

Feb 02, 2009

A neat idea, and pretty tastey. This is a good basic mashed potato recipe. I suggest pureeing the tomatillos after cooking, as the skins never blend with the rest of the mashed potatoes; you have to pick around them. Also, since I was going for non-traditional potatoes, I added some steak seasoning. Yum!

May 07, 2010

Really good! Followed recipe, but diced tomatillos before adding to the potatoes. There were skins, but there were skins from the red potatoes too. It all worked out and tasted good!

May 17, 2006

The tomatillos added an odd flavor. They did not really blend with the potatos. My husband picked them out...


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 105 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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