Sun-dried tomato and chive potato mash
This Sun-dried Tomato and Chive Potato Mash combines creamy potatoes with tangy sun-dried tomatoes and fresh chives for a unique side dish. It's easy to prepare and adds a refreshing twist to traditional mashed potatoes.
Cook time 25 min
Prep time 10 min
Ingredients:
1/2 cup sun-dried tomatoes1/3 cup lemon juice
5 potatoes
1/4 cup butter
3/4 cup milk (1% fat)
1/3 cup chives
Sun-dried Tomato and Chive Potato Mash is a delightful twist on the classic mashed potato dish. The combination of tangy sun-dried tomatoes and fresh, savory chives brings a unique and refreshing flavor profile to this creamy favorite. Perfect as a side dish for any meal, it is both easy to prepare and sure to impress your guests.
Instructions:
- Soak the sun-dried tomatoes in the lemon juice for at least 30 minutes to rehydrate them. This helps to make them softer and infuses them with a nice tangy flavor. Set aside.
- While the tomatoes are soaking, peel and cut the potatoes into equal-sized chunks. This ensures that they cook evenly.
- Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
- Once the potatoes are done, drain them thoroughly in a colander and return them to the pot. Let them sit in the pot for a minute or so to dry out any excess moisture.
- Mash the potatoes using a potato masher or a ricer until they reach your desired consistency.
- Add the butter to the hot mashed potatoes, mixing until it's fully melted and incorporated.
- Gradually add the milk while continuing to mash and mix until the potatoes are smooth and creamy. You can adjust the milk quantity to get your desired consistency.
- Drain the sun-dried tomatoes from the lemon juice and chop them into small pieces.
- Fold the chopped sun-dried tomatoes and the finely chopped chives into the mashed potatoes. Make sure they are evenly distributed throughout the mash.
- Taste your mash and add salt and pepper as needed to enhance the flavors.
- Serve the sun-dried tomato and chive potato mash warm as a delightful side dish to your favorite main course.
Enjoy your Sun-dried Tomato and Chive Potato Mash, a side dish that transforms the ordinary into the extraordinary with its vibrant flavors and creamy texture. It pairs beautifully with a variety of main courses, from grilled meats to vegetarian dishes, making it a versatile addition to your culinary repertoire.
Sun-dried tomato and chive potato mash FAQ:
Boil the potatoes for about 15-20 minutes or until they are fork-tender. This ensures they are soft enough for mashing.
For the best texture, use starchy potatoes like Russets or Yukon Golds. They yield a fluffier mash compared to waxy varieties.
Yes, you can prepare the mash ahead of time. Store it in an airtight container in the fridge for up to 2 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of milk if necessary to reach your desired consistency.
You can substitute sun-dried tomatoes with roasted red peppers or sautéed fresh tomatoes, but these will alter the flavor and texture slightly.
You can adjust the creaminess by altering the amount of milk added. For a richer consistency, add more milk gradually until you achieve your desired creaminess.
Cooking Tips:
- For more flavor, try using sun-dried tomatoes packed in oil. Make sure to drain the excess oil before adding them to the mash.
- If you prefer a richer mash, you can use whole milk or even cream instead of 1% milk.
- For an extra creamy texture, you can use a potato ricer or food mill after boiling the potatoes.
- Add salt and pepper to taste, and consider garnishing with a few extra chopped chives for a fresh look.
- Consider warming the milk and butter before adding them to the potatoes for a smoother blend.
Nutrition Facts
4 ServingsCalories 370kcal
Protein 10g
Carbohydrates 60g
Fiber 8g
Sugar 12g
Fat 13g
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