Sun Dried Tomato Mashed Potatoes

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Growing up, my mom was a pretty good baker.   She didn’t bake often, but when she did, she always made excellent baked goods.  It was still a treat when she let us lick the whisks on the hand mixer.

More often, though, she made mashed potatoes as a side dish, our favorite dinner food.  It was a treat when she let us lick the freshly made mashed potatoes off the hand mixer.  The challenge with this, though?   I grew up in a family with three kids.  We always ran to the kitchen fast to get the first taste of mashed potatoes.

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What made my mom’s mashed potatoes so darn good?  Cream cheese.  I added cream cheese to these mashed potatoes as well as one of my all-time favorite flavors.  Sun-dried tomatoes.   The result was a super flavorful dish that my family loved.

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I always use Yukon gold potatoes when I make mashed potatoes.  They’re just what I prefer.  I also leave the skins on them.  There is a lot of nutrients in the potato skins, plus it takes less time for me to make them. 🙂

Sun-Dried Tomato Mashed Potatoes 

Ingredients 

2 lbs of Yukon gold potatoes

3-4 ounces of cream cheese

One tablespoon of garlic powder

1-2 tablespoons of olive oil or butter

salt and pepper to taste

between 4-8 ounces of oil-packed sun-dried tomatoes. – depending on how intense you want the tomato flavor to be

Method: Wash all potatoes and cut them up into pieces.  Bring a pot of water to a boil and add potatoes. Boil the potatoes for 15-20 minutes- or until the potatoes are soft. Drain the potatoes and place the potatoes in a mixer or bowl if you are using a hand mixer. Put the rest of the ingredients in with the vegetables.  Mix up the vegetables until they are smooth to your liking.

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These were just so awesome!  If you like them, you might also want to try my Greek Yogurt Ranch Mashed Potatoes or my Spinach and Artichoke Potato Salad!

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