Tomatoes (Tomatillo Mashed Potatoes)

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

Heat Scale
Submit Recipe


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 and 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, then drain well.

Transfer the potatoes and tomatillos to a large bowl. Add the butter and milk and mash with a potato masher. Adjust the amount of milk and butter to achieve the desired consistency. Season with salt and pepper.

This is a great side dish with grilled and barbecued meats and poultry.

Recipe from