An auspicious day, everyone, and welcome. Today we are featuring our chosen potato dish for Thanksgiving. Mashed Potatoes with Sun-Dried Tomatoes. I’m a classic, simple man for food, I prefer my creamy mashed potatoes over any alternative, but I have to say I loved these! Em and I enjoyed these. These recipes are a show stopper. I have served these at dinner parties as a side to a good deal of beef, pork, and chicken dishes. They always receive rave reviews, and there are never leftovers!
Ground Potatoes with Sun-Dried Tomatoes
– Half cup chopped sun-dried tomatoes, not pack.
– One packed cup grated Parmesan cheese divided.
– Two tablespoons of olive oil.
– Three pounds russet potatoes, peeled, cut into one-inch pieces.
– Half cup of whole milk.
– Four tablespoons butter.
– One teaspoon salt.
– 1/4 teaspoon ground nutmeg.
– 1/4 teaspoon ground black pepper.
– Preheat oven to 400°F.
Place sun-dried tomatoes in a small bowl. Pour enough boiling water over to cover tomatoes and let stand until softened about 5 minutes.
Next, return tomatoes to the bowl and stir in half a cup of Parmesan and oil.
Cook potatoes in a large pot of boiling salted water until tender, about 20 minutes. After that, return potatoes to the pool. Stir over medium heat until excess moisture evaporates, about one minute.
Remove from heat. Add milk, three tablespoons butter, salt, nutmeg, and pepper to potatoes and Mash until smooth.
Butter oval baking dish spreads half of the mashed potatoes in the prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes around.
Sprinkle with the remaining half cup Parmesan. Dot with the remaining one tablespoon butter. This can be prepared one day ahead. Cover and refrigerate.
Bake potatoes uncovered until heated through and the top is golden brown, up to 45 minutes if refrigerated. Serve and enjoy!