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Sun-dried Tomato and Garlic Whipped Potatoes

Prep time 12 mins
Cook time 20 mins
Yield 8 servings
Tangy tomato bits and a subtle garlic flavor enhance these fluffy spuds.

Ingredients

  • 3 lb. Yukon gold potatoes, peeled and cut into chunks
  • 1/4 cup dried tomatoes packed in oil, drained
  • 4 large garlic cloves
  • 1 1/2 cups 2% reduced-fat milk
  • 2 tablespoons light butter
  • 1 teaspoon salt
  • 1 teaspoon pepper

Nutrition Information

  • calories 183
  • caloriesfromfat 15 %
  • fat 3 g
  • satfat 1.5 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 4.6 g
  • carbohydrate 35.9 g
  • fiber 3.2 g
  • cholesterol 7 mg
  • iron 0.7 mg
  • sodium 355 mg
  • calcium 74 mg

How to Make It

  1. Cook potatoes in boiling water to cover 15 to 20 minutes or until tender; drain well.

  2. Meanwhile, place dried tomatoes and garlic cloves in a mini food processor; process until finely minced. Combine milk and butter in a glass bowl. Partially cover with heavy-duty plastic wrap, and microwave at HIGH 1 1/2 to 2 minutes or until butter is melted. Combine potatoes, warm milk, and salt and pepper in a large bowl. Beat at medium speed with an electric mixer until potatoes are fluffy. Gently stir in dried tomatoes and garlic.

  3. Make-Ahead: Cover and chill prepared potatoes overnight. Microwave at HIGH 5 to 7 minutes to reheat.

Christmas with Southern Living 2007