BRUSCHETTA-TOPPED MASHED POTATOES
Serves: 8
▪ 8 cups (2 L) cubed peeled russet potatoes
▪ 1 tbsp (15 ml) olive oil
▪ 1/2 cup (125 ml) finely chopped onion
▪ 2 tbsp (30 ml) tomato paste
▪ 1 tbsp (15 ml) paprika
▪ 1/2 tsp (2.5 ml) salt
▪ 1/4 tsp (1 ml) freshly ground pepper
▪ 1/2 cup (125 ml) light cream (10%) heated
▪ 1/4 cup (60 ml) butter, softened
▪ 1 clove garlic, finely chopped
▪ 1 cup (250 ml) diced seeded tomatoes
▪ 1/4 cup (60 ml) thinly sliced green onion
▪ 1 tsp (5 ml) red wine vinegar
▪ 1 tsp (5 ml) basil, crumbled
▪ 1/2 tsp (2.5 ml) salt
▪ 1/4 tsp (1 ml) freshly ground pepper
1. Cook potatoes in boiling salted water until tender. Meanwhile, heat oil in a small frying pan over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add tomato paste and cook, stirring, for 1 minute. Add paprika, salt and pepper; cook, stirring, for 1 minute.
3. Drain potatoes; add heated cream and 2 tbsp (30 ml) butter. Mash with a potato masher until smooth. Stir in onion mixture.
4. Spoon potato mixture into a greased shallow 3-quart (3-L) baking dish. May be prepared to this point and refrigerated for up to 24 hours.
5. Preheat oven to 350 F (175 C). Remove baking dish from refrigerator and let stand for 20-30 minutes.
6. To prepare topping, melt remaining 2 tbsp (30 ml) butter in a medium frying pan over medium heat. Add garlic and sauté for 2 minutes.
7. Add tomatoes, green onion, vinegar, basil, 1/2 tsp (2.5 ml) salt and 1/4 tsp (1 ml) pepper. Cook, uncovered, stirring occasionally, until heated through, about 3-5 minutes.
8. Sprinkle topping over potato mixture. Bake, uncovered, for 40-45 minutes or until potato mixture is heated through.