Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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

Recipe by Oxmoor House June 2007

Gallery

Recipe Summary

prep:
12 mins
cook:
20 mins
total:
32 mins
Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

Source

Christmas with Southern Living 2007

Nutrition Facts

183 calories; calories from fat 15%; fat 3g; saturated fat 1.5g; mono fat 0.6g; poly fat 0.2g; protein 4.6g; carbohydrates 35.9g; fiber 3.2g; cholesterol 7mg; iron 0.7mg; sodium 355mg; calcium 74mg.
Advertisement
Advertisement