Mashed (Rooster) Potatoes with Tomato Gravy

Mashed Potatoes with Tomato Gravy

Yep… you read that right. We used Rooster potatoes for this recipe.

Albert Bartlett Rooster potatoes are brand new to the US market – for the first time grown here on US soil and are launching now into Colorado and Georgia Walmart’s! Can you believe we’re getting something first here in Georgia… not New York or California?

Albert Bartlett has been a household name in at the dinner tables in the UK for over 60 years, and this past growing season they have partnered with US farmers, so this launch has a truly unique story to it from farm to fork! In matters of farming timing is everything.

Albert Bartlett Rooster Potatoes

Rooster potatoes are amazingly fresh, they literally began harvesting early in November – and they are available on shelves in CO and GA Walmart’s starting Nov 11th. Albert Bartlett will probably be harvesting and stocking shelves until January – but when they are sold out – they are sold out, so don’t miss your chance to try this amazing new potato.

Rooster potatoes are new – and are not a russet or a red potato – they actually start out pink but bake golden brown. They are the ideal versatile ingredient – you can bake, boil, mash, roast or fry them. I am particularly impressed by how nice the red skins of the potato are. I like to leave the skins on if possible when making mashed potatoes and can do that with these.

Mashed Rooster Potatoes with Tomato Gravy

Rooster potatoes were a perfect choice for my Mashed Potatoes with Tomato Gravy. After the Thanksgiving holiday when you’ve had all the turkey gravy you can possible stand, give this recipe a try. I promise you won’t be disappointed!

Mashed Rooster Potatoes with Tomato Gravy

Ingredients:
4.4 1b bag Albert Bartlett Rooster Potatoes (I used about 1/2 the bag for this recipe)
3/4 milk
3 tbsp butter
1/2 (8 ounce) package cream cheese, softened
salt and pepper to taste
Tomato Gravy

See Also

Wash potatoes and boil in large pot of salted water, until fork tender. Drain potatoes completely. In a large bowl, Using a mixer, mash potatoes, beating in butter, milk, cream cheese, salt and pepper. Mix until all ingredients are well combined. Serve with tomato gravy.

Tomato Gravy
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes with basil. oregano, and garlic
1 teaspoon sugar
1/2 teaspoon seasoned pepper

Melt butter in a large saucepan over medium heat; add flour’ stirring until smooth. Cook, stirring constantly, 1 minute. Add broth, stirring until smooth. Add diced tomatoes, sugar, and pepper, and cook, stirring often, 3 to 5 minutes or until thickened.

Albert Bartlett Rooster Potatoes are delicious! I’m just sad that thew will be available for such a limited time.

* About A Mom received a sample.

Mashed Rooster Potatoes with Tomato Gravy

About a Mom
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Ingredients
  

  • 4.4 1 b bag Albert Bartlett Rooster Potatoes I used about 1/2 the bag for this recipe
  • 3/4 milk
  • 3 tbsp butter
  • 1/2 8 ounce package cream cheese, softened
  • salt and pepper to taste

Tomato Gravy

  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 3/4 cup chicken broth
  • 1 14 1/2 ounce can diced tomatoes with basil. oregano, and garlic
  • 1 teaspoon sugar
  • 1/2 teaspoon seasoned pepper

Instructions
 

  • Melt butter in a large saucepan over medium heat; add flour' stirring until smooth. Cook, stirring constantly, 1 minute. Add broth, stirring until smooth. Add diced tomatoes, sugar, and pepper, and cook, stirring often, 3 to 5 minutes or until thickened.
  • Wash potatoes and boil in large pot of salted water, until fork tender. Drain potatoes completely. In a large bowl, Using a mixer, mash potatoes, beating in butter, milk, cream cheese, salt and pepper. Mix until all ingredients are well combined. Serve with tomato gravy.
Tried this recipe?Let us know how it was!
View Comments (21)
  • Tomato gravy sounds so interesting, I really want to try that recipe. I can think of a couple dishes this would be yummy on!

  • Rooster potatoes sound wonderful. I wish they sold them here in Nebraska. My mom used to make tomato gravy and I really loved it. I haven’t had it in so long. The recipe above sounds yummy and I’m looking forward to trying it.

  • I have never heard of these potatoes and I shall now look for them in my markets. I like that they are so versatile

  • No one ever knows what I am talking about when I say Tomato gravy. LOL I could live off tomato gravy. I plant at least 25 plants every year so I have plenty canned to take me through winter. I use plain diced if I run out (yes, every year) and water because I don’t keep canned broth. I serve it with biscuits and salmon patties. Can of pink salmon cleaned and drained, 1 egg and about 2T flour to hold them together, fry in a bit of butter or bacon grease. Heaven.

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