2 tablespoons finely chopped oil-packed sun-dried tomatoes, drained
1 tablespoon thinly sliced green onions
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
4 pounds (8 cups) potatoes, peeled, cut into 1-inch pieces
2 teaspoons salt
3 ounces cream cheese, softened, cut into chunks
3/4 cup milk
Paprika, if desired
Chopped fresh parsley, if desired
Combine all sun-dried tomato butter ingredients in bowl. Beat at medium speed until well mixed.
Place potatoes, salt and enough water to cover potatoes into 4-quart saucepan. Bring to a boil over high heat.
Reduce heat to medium. Cook 15-18 minutes or until potatoes are fork tender. Drain.
Place potatoes into bowl. Mash potatoes on low speed. Beat at medium speed, gradually adding cream cheese, 1/4 cup milk and sun-dried tomato butter until smooth. Place potatoes into 3-quart casserole. Cover; refrigerate 4 hours or overnight.
Pour remaining 1/2 cup milk over potatoes, just before heating. Cover; microwave 15-18 minutes, stirring every 5 minutes, until heated through. Let stand 10 minutes. Sprinkle with paprika and chopped parsley, if desired.
Oven Directions: Heat oven to 325°F. Prepare potato mixture as directed. Just before heating, pour remaining 1/2 cup milk over potatoes. Cover; bake 30 minutes. Stir; continue baking 20-30 minutes or until heated through.
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.