Makes 4-6 servings. Difficulty
1-1/2 pounds potatoes, peeled and halved 1/2 cup milk 4-5 Tablespoons Tomato Butter (see below) 1 Tablespoon Italian parsley, minced Salt and freshly ground black pepper 1-1/2 Tablespoons parmesan cheese, grated
Prepare tomato-butter: Chop tomatoes and place them in a medium saucepan. Cook over medium heat until all their moisture has evaporated and pulp is stiff and dry. Work mixture through a fine mesh strainer. Combine this mixture with vinegar and butter in a food processor and mix until well blended. Add marjoram and mix well.
To prepare gratin: Preheat oven to 500°F.
In a large saucepan, cover potatoes with water and boil over medium-high heat until tender, about 25 minutes; drain.
Mash potatoes. Mix in 3 tablespoons tomato butter then beat in milk until incorporated. Stir in 4 more tablespoons of Tomato Butter and Italian parsley. Adjust seasonings to taste with salt and freshly ground black pepper.
Lightly butter a 9"x13" baking dish. Spoon potatoes into dish, spreading them evenly, making decorative strokes with a spatula. Sprinkle with parmesan cheese. Bake for 10 minutes or until hot and crusty.