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Baked Mashed Potatoes with Sun Dried Tomatoes

A warm and cozy side dish that combines creamy mashed potatoes with tangy sun-dried tomatoes and parmesan cheese, baked until golden on top.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 6 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup whole milk or half milk and half half-and-half
  • 1 cup parmesan cheese, grated and divided (4 ounces total)
  • 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

Method
 

Preparation
  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. Drain and set aside.
  3. In the same pot, melt butter over medium heat. Add garlic and sauté for 60 seconds until fragrant. Do not let the garlic brown.
  4. Return potatoes to the pot. Add milk, salt, nutmeg, and pepper. Mash with a potato masher or ricer until smooth and creamy.
  5. Stir in sun-dried tomatoes and 3/4 cup parmesan cheese until well combined.
Baking
  1. Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
  2. 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.
  3. Garnish with fresh herbs and serve hot.

Notes

Store leftover baked mashed potatoes in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until hot, or microwave in short bursts. For freezing, cool and transfer to a freezer-safe container, keeping for up to 2 months.