Home » Sun Dried Tomato Mashed Potatoes

Sun Dried Tomato Mashed Potatoes

by Kristen


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.


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


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 


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 use a hand mixer. Put the rest of the ingredients in with the vegetables.  Mix up the vegetables until they are smooth to your liking.


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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Lisa Huff October 6, 2016 - 1:17 pm

What a fun twist on mashed potatoes! Going to give it a try!

Sharon October 6, 2016 - 1:07 pm

I totally agree with you about using yukon gold potatoes for my mashed potatoes. i did once and i just can’t go back. they have an extra creamy texture that i just love. can’t wait to try this version! i have a jar of sun-dried tomatoes that i can never find a use for. so glad to finally have one!

christie October 6, 2016 - 12:44 pm

Love that you added all that flavor of sun dried tomatoes to the mashed potatoes. I could live on mashed potatoes

lisa October 6, 2016 - 12:27 pm

This is over the top rich! wow! I’ve never put cream cheese in my mashed potatoes – bet that adds a great tang!


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