Potato and Tomato Purée

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The best tomato I have ever eaten was grown by my mother, who brought a tomato back from Italy and allowed the seeds to dry out all winter on a saucer. The following summer she grew the sweetest, most succulent fruits.


  • lb (700 g) potatoes
  • lb (700 g) very ripe tomatoes
  • 1 fat clove garlic, chopped
  • A little butter
  • A few fresh herbs (basil, chervil, parsley, etc.), chopped


Boil or steam the potatoes and prepare a purée. Meanwhile, plunge the tomatoes in boiling water to remove the skins. Cut open and remove the seeds. Cook gently with the garlic in the butter for a few minutes.

Put through a sieve and stir into the potatoes with the herbs.

Potatoes were the only vegetable served at Food and Wine magazine’s wine tasting for chefs and restaurateurs in Aspen, Colorado. Yukon Golds were mashed or fried and served to the 1,200 wine tasters.

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