INTRODUCTION
Baked Mashed Potatoes with Sun Dried Tomatoes is a warm, cozy side dish. It mixes creamy mashed potatoes with bits of tangy sun-dried tomatoes and a touch of cheese. This dish is easy to make and feels special at the table. The potatoes are boiled, mashed with butter and milk, folded with tomatoes and parmesan, then baked until the top turns light gold. It makes a bright, tasty change from plain mashed potatoes.
If you like baked sides, you might also enjoy a simple twist on potatoes like baked potato slices. That recipe offers a crisp texture and goes well with many meals.
This article will walk you through why this recipe works, what you need, and how to store and serve it. The words are plain and clear so you can cook with confidence.
WHY YOU WILL LOVE THIS RECIPE
You will love this dish for its flavor and ease. The sun-dried tomatoes add a tangy bite. Parmesan cheese gives a salty, nutty note. Yukon Gold potatoes make the mash creamy and smooth without too much milk. The bake step gives a slight crust and warms the whole dish for serving.
This recipe is also flexible. You can make it for a weeknight dinner or for a holiday table. You can add herbs or change the cheese to match your taste. It carries flavors well, so it pairs with roasted meats, chicken, or a simple green salad. The steps are simple and use common tools, so even a beginner can make it and get great results.
HOW TO MAKE Baked Mashed Potatoes with Sun Dried Tomatoes
This part shows simple steps to make the dish. Read all steps before you start. Have your ingredients ready and your tools clean.
Start by peeling and cutting the potatoes into 1-inch chunks. Boil them in salted water until tender. Drain well. In the same pot, melt butter and sauté the garlic briefly to bring out its scent without browning it. Add the milk, salt, nutmeg, and pepper to the pot. Return the drained potatoes and mash them until smooth. Stir in the chopped sun-dried tomatoes and most of the parmesan. Place the mash in a greased baking dish, top with the remaining parmesan, and bake until the top is lightly golden.
If you like other baked dishes as small plates or starters, try a balanced cheese treat like baked cranberry brie bites to open the meal. They pair well with this potato dish and add a sweet and tangy contrast.
EQUIPMENT NEEDED
- Large pot for boiling potatoes
- Potato masher or ricer
- 2-quart baking dish
- Wooden spoon or rubber spatula
- Measuring cups and spoons
- Knife and cutting board
- Strainer or colander
These tools are common in most kitchens. A ricer gives extra smooth potatoes, but a masher works fine. If you have an oven-safe mixing pot, you can mash in that pot and move it straight to the oven to save a dish.
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 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 this dish hot right after it comes from the oven. The top should be lightly golden and the inside warm and creamy. Spoon the potatoes into a serving bowl or keep them in the baking dish for a family-style meal. Sprinkle fresh chopped parsley, basil, or chives on top to add color and a fresh hint.
This side works well with roasted chicken, grilled steak, baked fish, or a roasted veggie tray. It also fits nicely on a holiday plate alongside turkey and roasted root vegetables. The tang of the tomatoes balances rich meats and creamy sauces.
STORAGE & FREEZING : Baked Mashed Potatoes with Sun Dried Tomatoes
Store leftover baked mashed potatoes in an airtight container in the fridge. They will keep for 3 to 4 days. Reheat in the oven at 350°F until hot, or microwave in short bursts, stirring in between, until heated through. Add a splash of milk to keep them creamy when reheating.
To freeze, cool the potatoes to room temperature. Transfer to a freezer-safe container and seal well. They will keep for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture may change slightly after freezing, so add a bit of milk or butter when you reheat to refresh the creaminess.
SERVING SUGGESTIONS
- Pair with roasted chicken and a simple green salad for a weeknight meal.
- Add roasted vegetables like green beans or carrots for color and crunch.
- Serve with a slab of grilled steak for a hearty dinner.
- For a buffet, place the baking dish on a heat-safe trivet and let guests scoop their own portions.
For a savory snack or a small baked starter on the table, you might also try baked cream cheese chicken taquitos as a side option. They add a different texture and are fun for guests.
VARIATIONS
- Cheese swap: Use cheddar, Asiago, or Gruyère instead of parmesan for a new taste.
- Herb mix: Stir in fresh rosemary or thyme for an earthy note.
- Creamier: Use half-and-half or heavy cream in place of milk for an extra rich mash. Reduce the amount slightly if you like firmer mash.
- Veg boost: Stir in steamed spinach or sautéed mushrooms for extra veggies.
- Spicy kick: Add a pinch of red pepper flakes or a little cayenne to the mash for heat.
- lemon brightness: Add a teaspoon of lemon zest to the mash to lift the flavor with brightness.
These swaps keep the main method the same but change the final flavor. Try one change at a time so you can taste what you like.
FAQs
Q: Can I use a different potato variety?
A: Yes. Yukon Gold is best for creaminess, but Russet or red potatoes also work. Russet gives a fluffier mash. Red potatoes give a firmer texture.
Q: How do I keep the potatoes from getting gluey?
A: Do not overwork them. Mash gently and avoid heavy whipping. Use a ricer or masher and stop when smooth. Add warm milk and butter rather than cold.
Q: Do I need to use sun-dried tomatoes packed in oil?
A: They are easy to use and taste rich. If you have dry sun-dried tomatoes, soak them in warm water for 10 minutes, drain, and chop before adding.
Q: Can I make this dish dairy-free?
A: Yes. Use a plant-based butter and a non-dairy milk like oat or almond. Use a dairy-free parmesan or skip the cheese. The bake will still add a nice top.
Q: Can I bake the potatoes in cast iron?
A: Yes. A well-seasoned cast iron dish works fine. It will hold heat well and give a nice crust on the bottom.
Q: How do I reheat without drying them out?
A: Add a small splash of milk or broth and cover with foil when reheating in the oven. Heat at 325°F until warmed.
MAKE-AHEAD TIPS FOR Baked Mashed Potatoes with Sun Dried Tomatoes
- Make the mashed potatoes up through step 5 the day before. Cool, cover, and chill. When you are ready to serve, spread in the baking dish, top with parmesan, and bake for 20 to 25 minutes.
- You can mix the sun-dried tomatoes into the mash just before baking if you want them to keep a bit more bite.
- If you plan to freeze, do so before baking. Thaw in the fridge overnight, then bake as directed. Add a little extra parmesan to refresh the top.
- Prep the garlic and chop the herbs ahead. Store them in small containers in the fridge for easy finishing.
These tips save time on the day you plan to serve the dish.
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.