Sun-dried Tomato and Garlic Whipped Potatoes

Tangy tomato bits and a subtle garlic flavor enhance these fluffy spuds.

Yield: 8 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 15%
  • Fat: 3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.6g
  • Carbohydrate: 35.9g
  • Fiber: 3.2g
  • Cholesterol: 7mg
  • Iron: 0.7mg
  • Sodium: 355mg
  • Calcium: 74mg


  • 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


  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.
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