Sun Dried Tomato Mashed Potatoes Recipes

STEAK PINWHEELS WITH SUN-DRIED TOMATO STUFFING AND ROSEMARY MASHED POTATOES

Steps:

• Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
• Preheat oven to 425 degrees F.
• Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.
• While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.

BAKED MASHED POTATOES WITH SUN DRIED TOMATOES

Steps:

• Preheat oven to 400°F.Using non-stick cooking spray or butter, grease an oval 9x6x3-inch (or 8x8x2-inch) baking dish. Set aside.
• Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl and stir in 1/2 cup Parmesan cheese and oil.
• Cook potatoes in large pot of boiling salted water until fork tender, about 20 minutes. Drain water and return potatoes to pot.
• Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, 3 tablespoons butter, salt, nutmeg and pepper to potatoes. Use potato ricer or masher to mash until smooth.
• Spread half of mashed potatoes in prepared baking dish. Sprinkle sun-dried tomato mixture over potatoes, then spread remaining mashed potatoes over the tomatoes.
• Sprinkle with remaining 1/2 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead and baked on the day of serving. Cover and refrigerate until ready to bake.)
• Bake casserole, uncovered, until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated). Serve and enjoy!

ROASTED GARLIC MASHED POTATOES WITH BASIL AND SUN-DRIED TOMATOES

Steps:

• Boil the potatoes in lightly salted water until they are tender.
• When cooked, drain the potatoes and transfer to a mixing bowl.
• Add the tomatoes, drained, the butter, basil and garlic.
• Beat to mix together.
• Add 4 Tbs of the half and half, the salt and pepper.
• Add the additional half and half if the potatoes seem dry.
• Serve immediately.

SUN-DRIED TOMATO POTATO CRUSH

Steps:

• Cut the potatoes into small chunks about the size of a thumb. Leave the skins on.
• Put into a pot of boiling water and boil for about 10 minutes or until tender.
• Drain the potatoes well and transfer to a large bowl.
• Add the tomatoes, oil, margarine, garlic, parsley, salt and pepper into the bowl.
• Use a potato masher to crush the potatoes and the tomatoes together and keep going until everything is combined but the potatoes are crushed rather than mashed.
• Serve.

STEAK PINWHEELS WITH SUN-DRIED TOMATO STUFFING AND ROSEMARY MASHED POTATOES

Steps:

• Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
• Preheat oven to 425 degrees F.
• Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.
• While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.

MASHED POTATOES WITH SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth.
• Butter 8x8x2-inch glass baking dish. Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes over. Sprinkle with remaining 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).

SUN-DRIED TOMATO MASHED POTATOES

Steps:

• Peel potatoes and cut into 1-inch pieces. In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, 10 to 15 minutes.
• While potatoes are simmering, cut tomatoes into thin strips. Drain potatoes in a colander and return to pan. With a potato masher mash potatoes with tomatoes, oil, and milk and season with salt and pepper.