Mashed Tomato Potatoes

*Sniffle* The summer tomato season is over. Yeah, you might be able to find a few in your farmers market, but they are well past their prime. And those insipid pretenders you find in the grocery store simply can't perform on their own with a simple sprinkle of sea salt. Sigh.

So we'll have to make-do until next May. In the meantime, you can use tomatoes in recipes that let them participate without making them the spotlight. Like this one...

Smashed Tomato Potatoes
Makes 8 servings.
From Real Simple.

2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces
2 garlic cloves, peeled
1/2 cup milk
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped flat-leaf parsley
3 scallions, trimmed and chopped
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
2 pounds tomatoes (about 5 medium), chopped

Place the potatoes and garlic in a large saucepan and cover with lightly salted water. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.

Drain the potatoes and garlic. Mash with a potato masher or a fork until smooth. Blend in the milk, butter, parsley, scallions, Parmesan, and salt. Gently fold in the tomatoes.