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The sun-dried tomato butter which flavors
these potatoes is very versatile - also may be used for baked
potatoes, pasta or breads.
- Sun-dried Tomato Butter Ingredients:
- 1/2 cup butter or margarine, softened
2 tablespooons finely chopped oil-packed sun-dried tomatoes,
1 tablespoon thinly sliced green onions
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
- 8 cups (about 4 pounds) peeled potatoes,
cut into 1-inch pieces
2 teaspoons salt
1 (3-ounce) package cream cheese, softened, cut into chunks
3/4 cup milk
Paprika and chopped parsley, if desired
- Combine all sun-dried tomato butter ingredients
in small mixer bowl. Beat at medium speed until well mixed.
- Place potatoes in 4-quart saucepan or
Dutch oven. Cover with water; add 2 teaspoons salt. Bring to
a boil over high heat. Reduce heat to medium. Cook potatoes until
fork tender (15 to 18 minutes). Drain.
- Place potatoes in large mixer bowl. Mash
potatoes on low speed. Increase speed to medium. Beat, gradually
adding cream cheese, 1/4 cup milk and sun-dried tomato butter
until smooth (1 to 2 minutes). Place potatoes in 3-quart microwave-safe
casserole. Cover; refrigerate 4 hours or overnight.
- Just before heating, pour remaining 1/2
cup milk over potatoes. Cover; microwave on HIGH for 15 to 18
minutes, stirring every 5 minutes, until heated through. Let
stand 10 minutes. Sprinkle with paprika and chopped parsley.
Makes 10 servings.
Tip: Sun-dried Tomato Butter can be made
up to 5 days ahead. Let soften about 30 minutes at room temperature
before using. This butter is delicious on bread or tossed with
pasta, vegetables, etc.
Oven Directions: Heat oven to 325°F
(160°C). Prepare potato mixture as directed. Just before
heating, pour remaining 1/2 cup milk over potatoes. Cover; bake
for 30 minutes. Stir; continue baking for 20 to 30 minutes or
until heated through.
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