Sun-dried Tomato and Garlic Whipped Potatoes
3 lb. Yukon gold potatoes, peeled and cut into chunks
¼ cup dried tomatoes packed in oil, drained
4 large garlic cloves
1½ cups milk
2 Tbsp. butter or margarine
1 tsp. salt
1 tsp. pepper
Cook potatoes in boiling water to cover 15 to 20 minutes or until tender; drain well.
Meandwhile, place dried tomates and garlic coves ina mini food processor; process until finely minced. Combine milk and butter in a glass bowl. Partially cover with heavy-duty plastic wrap, and microwave at HIGH 1½ to 2 minutes or until butter is melted. Co bine potatoes, warm milk and salt and pepper in a large bowl. Beat at medium speed with an electric mixer until potatoes are fluffy. Gently stir in dried tomatoes and garlic. Yield: 8 servings.
Note: For less calories, you may substitute 2% milk and light butter or margarine and the recipe turns out perfectly.