Make ahead recipe that's sure to be your new Christmas mashed potato recipe. The sun-dried tomato butter that flavors these potatoes can be used for pastas and breads too!
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Sun-dried Tomato Butter
1/2 cup Land O Lakes® Butter, softened
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.
The humble mashed potato has plenty to brag about. Make quick and easy mashed potatoes, or add a special butter or ingredient.