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 as well as 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 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.