Sun Dried Tomato Mashed Potatoes Recipes

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SUN-DRIED TOMATOES I



Sun-dried Tomatoes I image

Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.

Provided by Kellie

Categories     Side Dish     Sauces and Condiments Recipes

Yield 32

Number Of Ingredients 2

4 pounds tomatoes
salt to taste

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
  • Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g

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



Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes image

Provided by Sandra Lee

Time 1h2m

Yield 4 to 6 servings

Number Of Ingredients 13

1 2/3 cups canned beef broth
3/4 cup ready-to-use sun-dried tomatoes (not packed in oil)
1/4 cup butter
1 (6.6-ounce) package stuffing mix
1 (1 1/4-pound) skirt steak
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Rosemary Mashed Potatoes, recipe follows
1 (11-ounce) package refrigerated prepared mashed potatoes
4 tablespoons (1/2 stick) butter
1/4 cup whole milk
2 teaspoons fresh rosemary leaves, finely chopped
Salt and freshly ground black pepper

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.

SUN-DRIED TOMATO MASHED POTATOES



Sun-Dried Tomato Mashed Potatoes image

Provided by Joan C. Laura

Categories     Dairy     Potato     Tomato     Vegetable     Side     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Winter     Gourmet     New York     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 4

2 pounds boiling potatoes
10 dried tomato halves packed in oil
3 tablespoons oil from dried tomatoes
3/4 cup milk

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.

MASHED POTATOES WITH SUN-DRIED TOMATOES



Mashed Potatoes with Sun-Dried Tomatoes image

Provided by Jim Fobel

Categories     Potato     Tomato     Side     Thanksgiving     Vegetarian     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup chopped sun-dried tomatoes (not packed in oil; about 2 ounces)
1/2 cup (packed) grated Parmesan cheese (about 1 1/2 ounces)
2 tablespoons olive oil
3 pounds russet potatoes, peeled, cut into 1-inch pieces
1/2 cup whole milk
1/2 cup half and half
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

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).

ROASTED GARLIC MASHED POTATOES WITH BASIL AND SUN-DRIED TOMATOES



Roasted Garlic Mashed Potatoes with Basil and Sun-Dried Tomatoes image

Make and share this Roasted Garlic Mashed Potatoes with Basil and Sun-Dried Tomatoes recipe from Food.com.

Provided by TishT

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs baking potatoes, peeled and quartered
2 tablespoons snipped sun-dried tomatoes
1/4-1/2 cup butter
1/4 cup fresh basil, minced
1 tablespoon mashed roasted garlic
4 -6 tablespoons half-and-half
1/2 teaspoon salt
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 218.3, Fat 9, SaturatedFat 5.6, Cholesterol 24, Sodium 281.9, Carbohydrate 32.2, Fiber 3, Sugar 1.8, Protein 3.5

MASHED POTATOES W/OLIVE OIL & SUN-DRIED TOMATOES



Mashed Potatoes W/Olive Oil & Sun-Dried Tomatoes image

Try this tasty way to "dressup" ordinary mashed potatoes & add flavour zip to what you see as a plain meal. It was suggested as a side-dish by the National Pork Producers Council & I esp like it w/skillet browned smoked pork chops. Enjoy!

Provided by twissis

Categories     Potato

Time 15m

Yield 4 5 oz servings, 4 serving(s)

Number Of Ingredients 7

1 lb potato, peeled & halved
2 ounces olive oil
2 ounces unsalted butter
2 ounces whipping cream (or milk as desired)
2 ounces sun-dried tomatoes packed in oil, drained & minced
2 ounces cream cheese (for cheese flavor or added creaminess) (optional)
salt & pepper, to taste

Steps:

  • Boil 1 pound of potatoes (peeled & halved) till cooked through. Drain & allow to dry for 10 minute
  • Combine 2 oz olive oil, 2 oz unsalted butter & 2 oz whipping cream in sml sacuepan & warm over med heat.
  • Mash potatoes, add warmed liquid to them & mix well w/a wire whisk. Add salt & pepper to taste & cream cheese as desired.
  • Add 2 oz oil-packed sun-dried tomatoes, mixing just well enough to evenly distribute, & serve immediately.
  • NOTE: To "dress" b4 serving, any of these ingredients or a combo all work well as options -- bacon, chives or a dusting of Parmesan cheese w/paprika.

Nutrition Facts : Calories 393.4, Fat 33, SaturatedFat 12.8, Cholesterol 49.9, Sodium 51.8, Carbohydrate 23.5, Fiber 3.3, Sugar 0.9, Protein 3.4

SUN-DRIED-TOMATO ROASTED POTATOES



Sun-Dried-Tomato Roasted Potatoes image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Number Of Ingredients 5

1 pound halved baby potatoes
1 tablespoon extra-virgin olive oil
2 tablespoons sun-dried tomato paste
Course salt
A few rosemary sprigs

Steps:

  • Preheat oven to 375 degrees.
  • Place potatoes on a rimmed baking sheet. Toss with olive oil, tomato paste, salt, and rosemary sprigs.
  • Roast until potatoes are golden brown in places and easily pierced with a knife, about 30 minutes.

SUN-DRIED TOMATO SCALLOPED POTATOES



Sun-Dried Tomato Scalloped Potatoes image

My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 2h10m

Yield 10 servings.

Number Of Ingredients 9

1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
7 cups sliced peeled potatoes
2 cups shredded cheddar cheese
1 cup chicken broth

Steps:

  • Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.

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