Mashed Potatoes and Tomatillos

Sandy Kitely



6 small red potatoes, scrubbed

1 clove garlic, peeled

4 tomatillos

1/4 cup butter

1/4 cup milk

Salt and pepper to taste


  • Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender, about 15 minutes.
  • Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain.
  • Transfer potatoes and tomatillos to a large bowl. Add butter and milk, and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper.