Make-ahead recipe sure to be your new Christmas mashed potato recipe. The sun-dried tomato butter can be used for pastas and breads, too!
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Sun-dried Tomato Butter
12 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
14 teaspoon salt
Potatoes
4 pounds (8 cups) potatoes, peeled, cut into 1-inch pieces
2 teaspoons salt
3 ounces cream cheese, softened, cut into chunks
34 cup milk, divided
Paprika, if desired
Chopped fresh parsley, if desired
STEP 1
Combine all sun-dried tomato butter ingredients in bowl. Beat at medium speed until well mixed.
STEP 2
Place potatoes, salt and enough water to cover potatoes into 4-quart saucepan. Bring to a boil over high heat.
STEP 3
Reduce heat to medium. Cook 15-18 minutes or until potatoes are fork tender. Drain.
STEP 4
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.
STEP 5
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.
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. 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.
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