Mashed Potatoes Wolive Oil Sun Dried Tomatoes Recipes

MASHED POTATOES WITH SUN-DRIED TOMATOES

Steps:

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

ROASTED GARLIC MASHED POTATOES WITH BASIL AND SUN-DRIED TOMATOES

Steps:

• Boil the potatoes in lightly salted water until they are tender.
• When cooked, drain the potatoes and transfer to a mixing bowl.
• Add the tomatoes, drained, the butter, basil and garlic.
• Beat to mix together.
• Add 4 Tbs of the half and half, the salt and pepper.
• Add the additional half and half if the potatoes seem dry.
• Serve immediately.

SUN-DRIED TOMATO MASHED POTATOES

Steps:

• Peel potatoes and cut into 1-inch pieces. In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, 10 to 15 minutes.
• While potatoes are simmering, cut tomatoes into thin strips. Drain potatoes in a colander and return to pan. With a potato masher mash potatoes with tomatoes, oil, and milk and season with salt and pepper.

MASHED POTATOES WITH OLIVE OIL AND HERBS

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
• Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.