Wednesday, April 10, 2013

Roasted Garlic and Sun Dried Tomato Mashed Potatoes

  My husband does not like gravy doesn't matter what type of gravy it is he will not touch it and frankly I don't need it although I love gravy.  When I make mashed potatoes I will add goodies to them.  This time I went with an Italian inspiration adding oregano, parmesan cheese, garlic and sun dried tomatoes. They came out fantastic and I didn't even miss the gravy.

Roasted Garlic and Sun Dried Tomato Mashed Potatoes

3 1/2 pounds russet potatoes
2 1/2 tablespoons kosher salt (divided)
1 teaspoon cracked pepper
1 pint whipping cream
4 tablespoons butter
1 1/2 teaspoon oregano
1/2 cup grated parmesan cheese
1 large bulb of roasted garlic
6 sun dried tomatoes packed in oil (I used DeLallo)

Peel and dice potatoes making sure the potatoes are around the same size.  Place in a large saucepan add 2 tablespoons of salt and cover with water.  Bring to a boil over a medium high heat and cook until potatoes break apart easily with a fork.  Drain and place back into saucepan.  Heat over low cream, butter, oregano, salt and pepper until heated through (do not bring to a boil).  Pour cream mixture a little at a time into the potatoes, using a hand mixture to incorporate cream, alternate until all the cream  is mixed in.  Chop garlic and add to potatoes, pat dry the sun dried tomatoes with a paper towel, chop and add to potatoes.  Mix thoroughly. 

Until Next Time,


  1. Those sound so much better than gravy covered potatoes!

  2. This mashed potato have great flavor Pam


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