Peel and roughly dice the potatoes. Free the Hokkaido from the inner fluff and the kernels and also roughly dice (of course with the shell, this can be eaten with Hokkaido, if necessary scrape off unsightly scabs).
Finely dice the tomatoes. Some would probably peel the tomatoes beforehand, but I not only find this too much work, but also think that the peel also adds flavor.
At this point a first hint: later potatoes and Hokkaido should only be stewed / cooked in the tomato mixture WITHOUT adding water! So if you have very watery tomatoes, the mash would later become too runny. Then if necessary take one more tomato, but instead pour away the tomato juice a little. With firmer tomatoes, in my experience, enough liquid comes out when simmering.
Now roughly dice the onion and simmer in the pan until translucent (not brown!). I like to use clarified butter for this, but olive oil or normal oil is also suitable, depending on your taste.
I like the mash with a slight curry note, but of course that depends on what the mash will be served for later. But if you want to season with curry, then it makes sense to add it to the onions now, because curry seared in the fat increases its aroma.
Sometimes I also want a light note of garlic, and then the garlic should be added now.
Now add the tomatoes to the glassy onions, which you should lightly salt, so that the liquid escapes better. After about 5 minutes, the tomatoes should have collapsed / slightly overcooked. Then first pour the potatoes and the Hokkaido on top and put the lid on the pot. I don`t stir now, but first cook the potato and hokkaido cubes in the steam of the tomato liquid. 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 giving off too much liquid, you now of course have the chance to remove the lid to let the liquid evaporate.
As soon as the potatoes are done, pound everything through. I`m never too thorough, leaving a few pieces left over.
Attention: Unlike normal potato mash, this mash does not thicken!
Now just season to taste, a little salt is actually enough (if there is not enough salt on it from the simmering of the tomatoes) and, depending on what the mash is served with, a little pepper or green herbs. But sometimes less is more.
Now you have a completely different mash that can be served for a classic children`s dish with fish fingers and creamed spinach. Or like me in the photo, with lamb chop and beans. But you yourself know best what you are going to make of it.
Variations: Folding sheep`s cheese or other grated cheese under the finished mash is an interesting addition!
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