| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped sun-dried tomatoes; (not packed in oil; |
|
|
; about 2 ounces) |
| 1/2 |
c |
Grated Parmesan cheese; (about 1 1/2 ounces) |
|
|
; (packed) |
| 2 |
tb |
Olive oil |
| 3 |
lb |
Russet potatoes; peeled, cut into |
|
|
; 1-inch pieces |
| 1/2 |
c |
Whole milk |
| 1/2 |
c |
Half and half |
| 3 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground black pepper |
INSTRUCTIONS
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 400F. Bake potatoes uncovered until heated through and top
is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).
Makes 8 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 2109 Calories (kcal); 94g Total Fat; (39% calories from fat);
57g Protein; 273g Carbohydrate; 186mg Cholesterol; 3984mg Sodium Food
Exchanges: 17 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”