Sundriedtomatopotatocrush Recipes

25 WAYS TO COOK WITH SUN-DRIED TOMATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sun-dried tomato dish in 30 minutes or less!

SUN-DRIED TOMATO POTATO CRUSH

Steps:

• Cut the potatoes into small chunks about the size of a thumb. Leave the skins on.
• Put into a pot of boiling water and boil for about 10 minutes or until tender.
• Drain the potatoes well and transfer to a large bowl.
• Add the tomatoes, oil, margarine, garlic, parsley, salt and pepper into the bowl.
• Use a potato masher to crush the potatoes and the tomatoes together and keep going until everything is combined but the potatoes are crushed rather than mashed.
• Serve.

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).