Jim Fobel, cookbook author, says. “My mother never put sun-dried tomatoes in her mashed potatoes, as I do in this recipe. She made them ahead, then topped them with Parmesan and butter, and baked them. I’ve always loved those potatoes, and the layer of chopped sun-dried tomatoes I’ve added provides some terrific extra flavor.”

Makes 8 servings.

INGREDIENTS

  • 1/2cup chopped sun-dried tomatoes (not packed in oil; about 2 ounces)
  • 1/2cup (packed) grated parmesan cheese (about 1 1/2 ounces)
  • 2tablespoons olive oil3pounds russet potatoes, peeled, cut into 1-inch pieces
  • 1/2cup whole milk
  • 1/2cup half and half
  • 3tablespoons butter
  • 1teaspoon salt
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon ground blackpepper

    DIRECTIONS

    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 8×8x2-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).