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Mashed Rooster Potatoes with Tomato Gravy

About a Mom
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  • 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


  • 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.
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