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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