BRUSCHETTA TOPPED MASHED POTATOES

Ingredients

• 8 cups cubed peeled russet potatoes
• 1 tbsp olive oil
• 1/2 cup finely chopped onion
• 2 tbsp tomato paste
• 1 tbsp paprika
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 cup light cream (10%) heated
• 1/4 cup butter, softened
• 1 clove garlic, finely chopped
• 1 cup diced seeded tomatoes
• 1/4 cup thinly sliced green onion
• 1 tsp red wine vinegar
• 1 tsp basil, crumbled
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper

Directions

1. Bake, uncovered, for 40 - 45 minutes or until potato mixture is heated through.
2. Cook potatoes in boiling salted water until tender. Meanwhile, heat oil in a small frypan over medium heat. Add onion and saute until softened, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add paprika, 1/2 tsp salt and 1/4 tsp pepper; cook, stirring, for 1 minute.
3. Drain potatoes; add heated cream and 2 tbsp butter. Mash with a potato masher until smooth. Stir in onion mixture. Spoon potato mixture into a greased shallow 3 quart baking dish. May be prepared to this point and refrigerated for up to 24 hours.
4. Preheat oven to 350ºF. Remove baking dish from refrigerator and let stand for 20 - 30 minutes.
5. To prepare topping, melt remaining 2 tbsp butter in a medium frypan over medium heat. Add garlic and saute for 2 minutes. Add tomatoes, green onion, vinegar, basil, 1/2 tsp salt and 1/4 tsp pepper. Cook, uncovered, stirring occasionally, until heated through, about 3 - 5 minutes. Sprinkle topping over potato mixture. Bake, uncovered, for 40 - 45 minutes or until potato mixture is heated through.