This vegetarian dish features them as the main course instead of a side dish.
6 large, Idaho potatoes, peeled and chunked
2 onions, chopped
3 tomatoes, chopped
2 cups fresh spinach, chopped
1 cup vegetable (or chicken) stock or broth
In a large pot, boil potatoes until tender. While the potatoes are cooking, saute onion in some olive oil in a large skillet until tender and lightly golden. Add chopped tomatoes and cook until they break down a bit. Add spinach and enough stock just to barely cover the tomato mixture. Season with salt and pepper. Cook until liquid is reduced enough so it has a nice sauce, but it's not too liquidy.
While that's cooking, mash the potatoes with an electric mixer, adding the usual butter, splash of milk and salt and pepper.
To serve, mound a generous serving of potatoes in the middle of the dinner plate and spoon tomato mixture over the top. (If you like, you can grate some Parmesan cheese on top).