Mashed Potatoes with Sun-Dried Tomatoes Recipe

Name: Mashed Potatoes with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped sun-dried tomatoes (not packed in oil; about 2 ounces); 1/2 cup (packed) grated Parmesan cheese (about 1 1/2 ounces); 2 tablespoons olive oil; 3 pounds russet potatoes, peeled, cut into 1-inch pieces; 1/2 cup whole milk; 1/2 cup half and half; 3 tablespoons butter; 1 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground black pepper

Servings: persons

1/2 cup chopped sun-dried tomatoes (not packed in oil; about 2 ounces)
1/2 cup (packed) grated Parmesan cheese (about 1 1/2 ounces)
2 tablespoons olive oil
3 pounds russet potatoes, peeled, cut into 1-inch pieces
1/2 cup whole milk
1/2 cup half and half
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

1
Place sun-dried tomatoes in small bowl.
2
Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes.
3
Drain.
4
Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
5
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes.
6
Drain.
7
Return potatoes to pot.
8
Stir over medium heat until excess moisture evaporates, about 1 minute.
9
Remove from heat.
10
Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes.
11
Mash until smooth.
12
Butter 8x8x2-inch glass baking dish.
13
Spread half of mashed potatoes in prepared dish.
14
Sprinkle sun-dried tomato mixture over.
15
Spread remaining mashed potatoes over.
16
Sprinkle with remaining 1/4 cup Parmesan.
17
Dot with remaining 1 tablespoon butter.
18
(Can be prepared 1 day ahead.
19
Cover and refrigerate.)
20
Preheat oven to 400F.
21
Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup chopped sun-dried tomatoes (not packed in oil; about 2 ounces), 1/2 cup (packed) grated Parmesan cheese (about 1 1/2 ounces), 2 tablespoons olive oil, 3 pounds russet potatoes, peeled, cut into 1-inch pieces, and more.

Yes, Mashed Potatoes with Sun-Dried Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mashed Potatoes with Sun-Dried Tomatoes

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