Hokkaido potato and tomato mash

Ingredients for 4 servings:

• 360 g Hokkaido pumpkin(s) (equivalent to about half a Hokkaido pumpkin)
• 360 g potatoes, preferably floury
• 3 tomatoes
• 1 vegetable onion(s)
• Salt
• Spice(s) and flavorings to taste
• Clarified butter, or oil of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

The slightly different filling side dish

Peel and roughly dice the potatoes. Remove the inner “fuzz” and seeds from the Hokkaido and roughly dice them as well (with the skin on, of course; you can eat the skin with the Hokkaido; scrape off any unsightly scabs if necessary). Dice the tomatoes more finely. Some people might prefer to peel the tomatoes first, but I not only find that too much work, but I also think the skin adds flavor. A first tip: Later, the potatoes and Hokkaido should only be stewed/cooked in the tomato mixture WITHOUT adding any water! If you have very watery tomatoes, the mash will be too runny. If necessary, use one more tomato, but discard some of the tomato juice. In my experience, firmer tomatoes release enough liquid during simmering. Now roughly dice the onion and sauté it in a pot until translucent (not brown!). I like to use clarified butter, but olive oil or regular oil will also work, depending on your taste. I like the mash with a light curry note, but that obviously depends on what the mash is going to be served with later. If you want to add curry, it makes sense to add it to the onions now, because frying the curry in the fat increases its flavor. Sometimes, however, I want a light garlic note, and even then, the garlic should be added now. Now add the tomatoes to the translucent onions, which you should lightly salt to help the liquid run out. After about 5 minutes, the tomatoes should have shrunk down a bit/been slightly overcooked. First, pour on the potatoes and Hokkaido mushrooms and put the lid on the pot. I don’t stir them yet; instead, the potato and Hokkaido mushrooms cook in the steam from the tomato liquid. But of course, nothing should burn! After about another 5 minutes, I stir and let everything cook for another 15 minutes. Stir as needed. If you notice that the tomatoes are releasing too much liquid, you can now remove the lid to let the liquid evaporate. As soon as the potatoes are cooked, mash everything together. I never do this too thoroughly, so a few pieces remain. Note: Unlike normal mashed potatoes, this mash does not thicken! Now all you have to do is season to taste. A little salt is usually enough (if there isn’t enough salt from sautéing the tomatoes already) and, depending on what the mash is being served with, a little pepper or green herbs. But sometimes less is more. Now you have a completely different mash that can be served with a classic children’s dish, fish fingers and creamed spinach. Or, as in my photo, with lamb chops and beans. But you know best what to make with it. Variations: Stirring feta cheese or other grated cheese into the finished mash is another interesting addition!