It is flavorful, chewy, and delicious! Cookies, chocolate, and salt lovers will all enjoy these salted caramel cookies!
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 small red potatoes, scrubbed
- 1 clove garlic, peeled
- 4 tomatillos
- ¼ cup butter
- ¼ cup milk
- salt and pepper to taste
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 105 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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!
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.
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!
The tomatillos added an odd flavor. They did not really blend with the potatos. My husband picked them out…
Excellent and simple. What a great combination!!
These were very good and very moist. Using the small red potatoes instead of russets makes a huge difference!