INTRODUCTION
Baked Mashed Potatoes with Sun Dried Tomatoes are warm, creamy, and full of simple flavor. This dish takes classic mashed potatoes and adds rich sun-dried tomatoes and Parmesan for a bright, savory twist. It bakes until the top is lightly golden and the inside is soft and smooth. Serve it hot from the oven for comfort and a bit of color.
If you want a warm drink to pair with this dish, try a festive holiday coffee blend for a cozy table.
WHY YOU WILL LOVE THIS RECIPE
- It is easy to make with few steps.
- The potatoes stay soft and creamy after baking.
- Sun-dried tomatoes add tang and color without extra work.
- Parmesan gives a salty, nutty boost that people enjoy.
- You can make it ahead and reheat for a quick side.
- It pairs well with meat, fish, or a simple weeknight main.
HOW TO MAKE Baked Mashed Potatoes with Sun Dried Tomatoes
This recipe uses simple tools and pantry items. You start by boiling potatoes, then mash them with butter, milk, and seasonings. Stir in sun-dried tomatoes and most of the Parmesan. Spread the mix in a baking dish and bake until the top turns light gold.
Before you begin, you can read a short tip about warm drinks: a spiced cup can make this meal feel special, like a cinnamon spice latte on a cold night.
EQUIPMENT NEEDED
- Large pot for boiling potatoes
- Potato masher or ricer
- Large spoon or spatula for stirring
- 2-quart baking dish
- Strainer or colander to drain potatoes
- Measuring cups and spoons
- Knife and cutting board
Ingredients You’ll Need :
- 3 pounds Yukon Gold potatoes, peeled and cut into 1 inch chunks
- 6 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup whole milk, or half milk and half half and half
- 1 cup (4 ounces) parmesan cheese, grated and divided
- 3/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 and 1/2 teaspoons kosher salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fresh ground black pepper
- Chopped parsley, basil, or chives, for garnish
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 400F. Grease a 2 quart baking dish with butter or spray.
- Bring a large pot of liberally salted water to a boil. Add potatoes and cook for 15 to 20 minutes, or until fork tender.
- Drain and set aside.
- In the same pot, melt butter over medium heat. Add garlic and sauté for 60 seconds until fragrant. Do not let the garlic brown.
- Return potatoes to the pot. Add milk, salt, nutmeg, and pepper. Mash with a potato masher or ricer until smooth and creamy.
- Stir in sun-dried tomatoes and 3/4 cup parmesan cheese until well combined.
- Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
- Bake uncovered for 20 to 22 minutes, until the top is lightly golden. For extra browning, broil for 2 to 3 minutes at the end.
- Garnish with fresh herbs and serve hot.
HOW TO SERVE Baked Mashed Potatoes with Sun Dried Tomatoes
Serve these potatoes hot and straight from the oven. The top will have a light crust and the inside will be silky. Use a large spoon to scoop generous portions onto plates. These potatoes go well with roasted chicken, grilled fish, pork chops, or a simple green salad. Offer a crisp side like steamed green beans to balance the creamy texture.
When you serve this dish, set a small bowl of extra chopped sun-dried tomatoes or extra grated Parmesan nearby for guests who want more flavor.
STORAGE & FREEZING : Baked Mashed Potatoes with Sun Dried Tomatoes
- To store: Cool the dish to room temperature within two hours. Cover tightly with plastic wrap or a lid and place in the refrigerator. Use within 3 to 4 days.
- To reheat from the fridge: Preheat oven to 350F. Cover with foil and bake for 15 to 20 minutes, or until hot. Remove foil for the last 5 minutes for a light crust.
- To freeze: Cool completely. Place in a freezer-safe container or wrap the baking dish tightly in plastic and foil. Freeze for up to 2 months.
- To reheat from frozen: Thaw in the fridge overnight. Reheat covered at 350F for 25 to 35 minutes until hot. You may finish under the broiler for 1–3 minutes to brown the top.
SERVING SUGGESTIONS
- Pair with roasted chicken and a simple green salad for a family meal.
- Add a lemony or herbed fish to cut through the richness.
- Serve with steamed broccoli or roasted Brussels sprouts for color and crunch.
- For a cozy meal, set a warm drink on the table; a spiced cup like a winter spice coffee makes a nice match.
- Offer a sharp cheese or extra herbs at the table for guests to add on top.
VARIATIONS
- Cheese changes: Swap Parmesan for cheddar, Gruyère, or a mix. Each cheese changes the flavor and melt.
- Herb add-ins: Stir chopped rosemary, thyme, or oregano into the mash for new notes.
- Cream swap: Use cream instead of milk for a richer result. Use less if you want a thicker texture.
- Veg mix: Fold in cooked spinach, roasted red peppers, or caramelized onions for more color and taste.
- Bacon: Crisp bacon and crumble it on top for a smoky, salty touch.
- Vegan option: Use olive oil instead of butter, plant-based milk, and a vegan Parmesan to keep it dairy-free.
FAQs
Q: Can I use russet potatoes instead of Yukon Gold?
A: Yes. Yukon Gold gives a creamier, buttery texture. Russets will work but can be fluffier and may need a bit less milk.
Q: Do sun-dried tomatoes need to be rehydrated?
A: No. If they come packed in oil, drain and chop them. If they are dry, soak in warm water for 10 minutes and drain well.
Q: Can I skip the baking step?
A: Yes. You can serve the mashed potatoes right after mixing. Baking adds a golden top and a baked flavor.
Q: How do I stop garlic from getting bitter?
A: Sauté garlic only 45–60 seconds until fragrant. Do not let it brown. Remove from heat if it starts to color.
Q: Can I make this for a crowd?
A: Yes. Double or triple the ingredients and use a larger baking dish. Cooking time may change slightly—watch for a golden top.
Q: Can I add more sun-dried tomatoes?
A: Yes. If you like tomato flavor, add up to 1 cup. Taste as you go so the salt and cheese still balance.
MAKE-AHEAD TIPS FOR Baked Mashed Potatoes with Sun Dried Tomatoes
- Make the mash up to one day ahead. Cover and chill. Bake the next day, adding a few minutes to the oven time if the dish is cold.
- You can make the mash and freeze it in a freezer-safe container. Thaw in the fridge before reheating and finish in the oven.
- If you want to prep faster on the day: chop sun-dried tomatoes and grate the Parmesan ahead of time. Keep them in small containers in the fridge.
- For quick reheating: place single servings in oven-safe bowls, cover with foil, and warm at 350F for 10–15 minutes. Remove foil for a minute or two to freshen the top.
Baked Mashed Potatoes with Sun Dried Tomatoes
Ingredients
Method
- Preheat oven to 400°F. Grease a 2-quart baking dish with butter or spray.
- Bring a large pot of liberally salted water to a boil. Add potatoes and cook for 15 to 20 minutes, or until fork tender.
- Drain and set aside.
- In the same pot, melt butter over medium heat. Add garlic and sauté for 60 seconds until fragrant. Do not let the garlic brown.
- Return potatoes to the pot. Add milk, salt, nutmeg, and pepper. Mash with a potato masher or ricer until smooth and creamy.
- Stir in sun-dried tomatoes and 3/4 cup parmesan cheese until well combined.
- Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
- Bake uncovered for 20 to 22 minutes, until the top is lightly golden. For extra browning, broil for 2 to 3 minutes at the end.
- Garnish with fresh herbs and serve hot.