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Baked Mashed Potatoes with Sun Dried Tomatoes

Creamy, warm mashed potatoes baked to perfection with sun-dried tomatoes and Parmesan for a flavorful twist.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potato ingredients
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1 inch chunks
Dairy and Seasoning
  • 6 tablespoons unsalted butter
  • 1 cup whole milk, or half milk and half and half
  • 1 and 1/2 teaspoons kosher salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon fresh ground black pepper
Cheese and Tomatoes
  • 1 cup parmesan cheese, grated and divided (4 ounces total)
  • 3/4 cup sun-dried tomatoes packed in oil, drained and chopped
Garnish
  • to taste Chopped parsley, basil, or chives for garnish
Aromatics
  • 3 cloves garlic, minced

Method
 

Preparation and Cooking
  1. Preheat oven to 400°F. Grease a 2-quart baking dish with butter or spray.
  2. Bring a large pot of liberally salted water to a boil. Add potatoes and cook for 15 to 20 minutes, or until fork tender.
  3. Drain and set aside.
  4. In the same pot, melt butter over medium heat. Add garlic and sauté for 60 seconds until fragrant. Do not let the garlic brown.
  5. Return potatoes to the pot. Add milk, salt, nutmeg, and pepper. Mash with a potato masher or ricer until smooth and creamy.
  6. Stir in sun-dried tomatoes and 3/4 cup parmesan cheese until well combined.
  7. Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
  8. 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.
  9. Garnish with fresh herbs and serve hot.

Notes

Serve these potatoes hot and straight from the oven. They pair well with roasted chicken, grilled fish, or a simple salad. Offer additional sun-dried tomatoes or Parmesan for extra flavor.