Cheesy Mashed Potatoes With Tomatoes, Basil And Pine Nuts

1. 1

   Set a pan of water to boil.

2. 2

   Peel the potatoes and chop them into eighths.

3. 3

   Potatoes -- Peeled and rough chopped. Put in a large pot of salted boiling water and boil 15-20 minutes until soft.

4. 4

   Tomatoes -- while the potatoes cook roast the tomatoes. In a small bowl toss the tomatoes cut in half and the shallot with just a little olive oil, salt and pepper. Place on a foil or parchment paper lined baking sheet and roast at 425 degrees for 10-15 minutes until the tomatoes just start to get soft and the onions start to brown and are soft. The last 2 minutes I added the pine nuts to the baking sheet to slightly roast. Then, remove and cool slightly chop the onions a bit more.

5. 5

   Potatoes Step 2 -- Drain and put back in the pot so they can dry out a bit, just for a minute is all you need. Then mash with a potato masher to the consistency you like.

6. 6

   Combine -- Add the cream cheese and chicken broth and mix well. Then add in the tomatoes with all the juice, shallots, parmesan, pine nuts, basil, parsley, salt and pepper and mix well.

* Per serving · 4 servings · Values may vary.