Tomato Mashed Potatoes

Notes: Gemma Szyabica from Modesto, California, uses fruit-based olive oil in her mashed potatoes. If cooking 1 day ahead, cool, cover and refrigerate. Reheat, covered, in a microwave-safe container in the microwave at full power (100%), stirring occasionally, until tender, 5-7 minutes. Or bake, covered, in a 1 1/2-to 2-quart shallow baking dish in the oven at 325 ° (350 ° if you bake the turkey at that temperature), stirring after 30 minutes, until the middle is hot, just 40-50 minutes.
In a 5-to 6-quart saucepan over high heat, bring 1 quart of water to a boil.Peel and rinse the potatoes; cut into 1-inch-thick slices. Add the potatoes to the boiling water; cover and bring back to the boil, then reduce the heat to medium and simmer until the potatoes are mashed, 10 to 12 minutes.Meanwhile, in a 1 - to 1 1/2-quart skillet over medium-high heat, heat 1 cup milk and garlic until they start to steam, about 5 minutes. (Or in a 2-cup microwave-safe container, heat the milk and garlic in the microwave at full power (100%) until steamed, 1-2 minutes.)Drain the potatoes and return to the pan. Add the hot milk mixture, butter, cheese, basil and paprika. Mash with a potato masher or electric mixer until the potatoes are as lumpy or smooth as you like, then add a little more milk if desired for a softer, creamier texture. Mix the tomatoes with the resulting mixture. Add salt and pepper to taste.