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Make-Ahead Holiday Mashed Potatoes
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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, divided


Paprika, if desired

Chopped fresh parsley, if desired

How to make

  1. STEP 1

    Combine all sun-dried tomato butter ingredients in bowl. Beat at medium speed until well mixed.

  2. STEP 2

    Place potatoes, salt and enough water to cover potatoes into 4-quart saucepan. Bring to a boil over high heat.

  3. STEP 3

    Reduce heat to medium. Cook 15-18 minutes or until potatoes are fork tender. Drain.

  4. 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.

  5. 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.

Tip #1

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.

Tip #2

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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