Tuesday, November 15, 2011

Mashed Potatoes with Sun-Dried Tomatoes

Happy Tuesday everyone and welcome to our Thanksgiving week here at The Slow Roasted Italian.  We are sharing a full weeks worth of Thanksgiving recipes this week to give you time to shop and plan.

Today we are featuring our chosen potato dish for Thanksgiving.  Mashed Potatoes with Sun-Dried Tomatoes.  I have to say I loved these!!!  Mr W, not as much.  He is a classic, simple man when it comes to food.  He prefers my creamy mashed potatoes over any alternative.  Em and I really enjoyed these.  Mr W ate them, but said he liked the 'regular ones' better.  These really are a show stopper.  These have been served at dinner parties as a side to many beef, pork and chicken dishes.  They always receive RAVE reviews and there are never left overs!


Do you need real crowd pleasing alternative to mashed potatoes?  Try these Red Robin Seasoned Oven Baked Fries.

Recipe adapted from Bon Apetit November 1999

Mashed Potatoes with Sun-Dried Tomatoes
1/2 cup chopped sun-dried tomatoes (not packed in oil; about 2 ounces)
1 cup (packed) grated Parmesan cheese (about 3 ounces), divided
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
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Preheat oven to 400°F. 

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 1/2 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, 3 tablespoons butter, salt, nutmeg and pepper to potatoes.

Mash until smooth. 

Butter oval 9x6x3 baking dish (or 8x8x2-inch glass baking dish). Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over (I left 1/3 of dish without tomato mixture for Mr. W). Spread remaining mashed potatoes over. 

Sprinkle with remaining 1/2 cup Parmesan. Dot with remaining 1 tablespoon butter.  (Can be prepared 1 day ahead. Cover and refrigerate.)

Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated). Serve and enjoy!


  1. This combination is completely unexpected. I like it! And somehow I'm not even remotely surprised that Chad was not a fan. :P

  2. What a great looking dish. I don't need an alternative for mashed potatoes, but I'll take one. Those fries look awesome.

  3. WOW...Awesome recipe...Make me drool here..

    Do visit my blog too

  4. What a great combination! Perfect for the holidays.

  5. I never thought to combine potatoes with tomatoes but love the idea! And your turkey looks fantastic. Looks like you are ready for T-Day! Have a wonderful week.

  6. I made quite a lot of oven-dried tomatoes. I love the add of tomatoes in mashed potatoes, interesting combo.

    I'm glad that I'm bumped into your blog, we have quite a similar blogging style. Great pics. I "like" your facebook.

  7. These are making my mouth water! I love to add sun-dried tomatoes to my potatoes and also a bit of fresh rosemary, so good!


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