Baked Mashed Potatoes with Sun Dried Tomatoes really is a show stopper. This recipe always receive RAVE reviews and there are never leftovers!
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.
Baked Mashed Potatoes
Today we are featuring our chosen potato side 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. He 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.
With love, from our simple kitchen to yours.
Do you need real crowd pleasing alternative to mashed potatoes? Try my copycat recipe for perfectly seasoned, baked Red Robin Fries.
Recipe adapted from Bon Appetit Magazine; November 1999
Baked Mashed Potatoes with Sun Dried Tomatoes
- 1/2 cup sun-dried tomatoes, chopped, not packed in oil; about 2 ounces
- 1 cup grated Parmesan cheese, (about 3 ounces un-grated), 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.Using non-stick cooking spray or butter, grease an oval 9x6x3-inch (or 8x8x2-inch) baking dish. Set aside.
- 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 and stir in 1/2 cup Parmesan cheese and oil.
- Cook potatoes in large pot of boiling salted water until fork tender, about 20 minutes. Drain water and 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. Use potato ricer or masher to mash until smooth.
- Spread half of mashed potatoes in prepared baking dish. Sprinkle sun-dried tomato mixture over potatoes, then spread remaining mashed potatoes over the tomatoes.
- Sprinkle with remaining 1/2 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead and baked on the day of serving. Cover and refrigerate until ready to bake.)
- Bake casserole, uncovered, until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated). Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published November 2011
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