Mashed Potatoes W Olive Oil Sun Dried Tomatoes Recipes

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OLIVE OIL MASHED POTATOES

These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by David Tanis

Categories     dinner, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4



Olive Oil Mashed Potatoes image

Steps:

  • Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
  • Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 1 gram

2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
Salt
1/4 cup extra-virgin olive oil

SUN-DRIED TOMATO MASHED POTATOES

Provided by Joan C. Laura

Categories     Dairy     Potato     Tomato     Vegetable     Side     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Winter     Gourmet     New York     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 4



Sun-Dried Tomato Mashed Potatoes image

Steps:

  • Peel potatoes and cut into 1-inch pieces. In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, 10 to 15 minutes.
  • While potatoes are simmering, cut tomatoes into thin strips. Drain potatoes in a colander and return to pan. With a potato masher mash potatoes with tomatoes, oil, and milk and season with salt and pepper.

2 pounds boiling potatoes
10 dried tomato halves packed in oil
3 tablespoons oil from dried tomatoes
3/4 cup milk

OLIVE OIL SMASHED POTATOES

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 4



Olive Oil Smashed Potatoes image

Steps:

  • Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large fork or potato masher.
  • Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste.

2 pounds small Yukon gold potatoes
3/4 cup extra-virgin olive oil
1 lemon, zested
Salt and pepper

MASHED POTATOES WITH SUN-DRIED TOMATOES

Provided by Jim Fobel

Categories     Potato     Tomato     Side     Thanksgiving     Vegetarian     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10



Mashed Potatoes with Sun-Dried Tomatoes image

Steps:

  • Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth.
  • Butter 8x8x2-inch glass baking dish. Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes over. Sprinkle with remaining 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).

1/2 cup chopped sun-dried tomatoes (not packed in oil; about 2 ounces)
1/2 cup (packed) grated Parmesan cheese (about 1 1/2 ounces)
2 tablespoons olive oil
3 pounds russet potatoes, peeled, cut into 1-inch pieces
1/2 cup whole milk
1/2 cup half and half
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

ROAST TOMATO MASHED POTATOES

Provided by Food Network

Categories     side-dish

Number Of Ingredients 15



Roast Tomato Mashed Potatoes image

Steps:

  • In a food processor puree the oven-dried tomatoes to a nearly smooth consistency. Add the tomato puree to the warm mashed potatoes and over low heat, stir with a wooden spoon until the tomatoes are completely incorporated and the mixture is piping hot. Serve.
  • Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat and simmer, covered, until completely tender, about 30 minutes. Test the potatoes by piercing them with a paring knife -- there should be no resistance. Place in a colander and allow to drain well for several minutes. Combine the butter, heavy cream and milk in another saucepan and heat gently until the butter has melted. Keep warm. Working with the saucepan used to cook the potatoes, pass the potatoes through a food mill or a potato ricer. If you have any difficulty, add a little of the hot milk and butter to the potatoes. To serve, place the potatoes over a low fame and begin adding the warm milk mixture. Whip the potatoes with a wooden spoon or spatula while heating. When all the liquid is absorbed, season with the remaining salt and white pepper. Serve piping hot. Mashed potatoes are best served immediately, but if you are unable to do so, or need them for another recipe, keep the potatoes hot for up to 1 hour by placing them in the top of a double boiler, covered, and held over barely simmering water.
  • Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour. Preheat oven to 200 degrees. Roast the tomatoes for 5 to 6 hours. The tomatoes are done when they are dried but still slightly plump, they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic, cover tightly and refrigerate. The tomatoes will improve if marinated 2 to 3 days before using. They will keep for up to 2 weeks stored in the refrigerator.

1/2 pound oven-dried tomatoes, drained, recipe follows
4 cups mashed potatoes (recipe above)
2 pounds Idaho potatoes, peeled and quartered
2 teaspoons kosher salt
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup milk
1/4 teaspoon freshly ground white pepper
2 pounds ripe plum tomatoes, washed, cored and split lengthwise
1 teaspoon kosher salt
2 cups extra-virgin olive oil
2 large fresh thyme sprigs
1 fresh rosemary sprig, cut in half
2 to 3 sage leaves
3 medium garlic cloves, split

MASHED POTATOES WITH OLIVE OIL

This mashed potato recipe is dairy-free.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Number Of Ingredients 4



Mashed Potatoes with Olive Oil image

Steps:

  • Cover potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender, about 10 minutes; drain. Mash with a potato masher. Stir in oil; season with salt and pepper. Drizzle with oil.

3 1/2 pounds small Yukon gold potatoes
Coarse salt
1/2 cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper

SUN-DRIED TOMATOES IN OLIVE OIL

These are great gifts. This is what I do with "last year's" Recipe #194247, when I get ready to pick and put up this year's crop. Make sure you do not pack them too tightly. We eat them as is or use them in various recipes.

Provided by Sweetiebarbara

Categories     Vegetable

Time P21DT15m

Yield 1 pint sun dried tomatoes, 20 serving(s)

Number Of Ingredients 3



Sun-Dried Tomatoes in Olive Oil image

Steps:

  • Pour 1 tablespoon olive oil into pint jar.
  • Place one sprig of Rosemary on top of oil.
  • Place several tomatoes in jar.
  • Drizzle olive oil to cover.
  • Repeat several times.
  • Place another sprig of Rosemary in jar.
  • Repeat oil and tomato process until almost full.
  • Top with sprig of Rosemary, and olive oil to cover.
  • Store in cool area.
  • Let rest for 3 weeks before using.

Nutrition Facts : Calories 50.3, Fat 5.4, SaturatedFat 0.8, Sodium 21.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 0.1

10 sun-dried tomatoes (20 halves)
1/2 cup olive oil
3 small fresh rosemary sprigs (the new growth)

ROASTED GARLIC MASHED POTATOES WITH BASIL AND SUN-DRIED TOMATOES

Make and share this Roasted Garlic Mashed Potatoes with Basil and Sun-Dried Tomatoes recipe from Food.com.

Provided by TishT

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8



Roasted Garlic Mashed Potatoes with Basil and Sun-Dried Tomatoes image

Steps:

  • Boil the potatoes in lightly salted water until they are tender.
  • When cooked, drain the potatoes and transfer to a mixing bowl.
  • Add the tomatoes, drained, the butter, basil and garlic.
  • Beat to mix together.
  • Add 4 Tbs of the half and half, the salt and pepper.
  • Add the additional half and half if the potatoes seem dry.
  • Serve immediately.

Nutrition Facts : Calories 218.3, Fat 9, SaturatedFat 5.6, Cholesterol 24, Sodium 281.9, Carbohydrate 32.2, Fiber 3, Sugar 1.8, Protein 3.5

2 lbs baking potatoes, peeled and quartered
2 tablespoons snipped sun-dried tomatoes
1/4-1/2 cup butter
1/4 cup fresh basil, minced
1 tablespoon mashed roasted garlic
4 -6 tablespoons half-and-half
1/2 teaspoon salt
1/2 teaspoon black pepper

TOMATO MASHED POTATOES

Provided by Molly O'Neill

Categories     project, side dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 7



Tomato Mashed Potatoes image

Steps:

  • Sprinkle cut side of tomatoes with salt. Let drain on paper toweling for 2 hours. Preheat oven to 100 degrees. Place tomatoes on a baking sheet. Bake for 3 hours.
  • Combine olive oil, garlic, rosemary and thyme in a bowl. Add tomatoes. Marinate for 2 to 3 days. When ready to serve, remove tomatoes from marinade and drain. Place in a food processor and puree until smooth.
  • Heat mashed potatoes in a medium saucepan. Stir in tomato puree. Cook until heated through.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 28 grams, Carbohydrate 39 grams, Fat 34 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 775 milligrams, Sugar 3 grams, TransFat 0 grams

4 plum tomatoes, halved lengthwise
1 teaspoon kosher salt
1/2 cup olive oil
2 garlic cloves, peeled
1 teaspoon dried rosemary
1 teaspoon dried thyme
4 cups Basic Mashed Potatoes (see recipe)

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