2 pounds Idaho potatoes, peeled and halved
1/4 cup olive oil
1/4 cup unsalted butter
1/4 cup whipping cream
1/4 cup oil-packed sundried tomatoes, drained and minced
Salt and pepper, to taste
Servings: 12
Boil 2 pounds of Idaho russet potatoes (peeled and cut in half) until cooked through. Drain and dry for 10 minutes. Combine 1/4 cup olive oil, 1/4 cup unsalted butter and 1/4 cup whipping cream in heavy-bottomed sauce pan and warm over medium heat. Mash potatoes and begin adding warm liquids to potatoes with wire whisk. Add salt and pepper to taste. Whip in 1/4 cup oil-packed sundried tomatoes, drained and minced.
Servings: 12
1/4 cup olive oil
1/4 cup unsalted butter
1/4 cup whipping cream
1/4 cup oil-packed sundried tomatoes, drained and minced
Salt and pepper, to taste
Servings: 12
Boil 2 pounds of Idaho russet potatoes (peeled and cut in half) until cooked through. Drain and dry for 10 minutes. Combine 1/4 cup olive oil, 1/4 cup unsalted butter and 1/4 cup whipping cream in heavy-bottomed sauce pan and warm over medium heat. Mash potatoes and begin adding warm liquids to potatoes with wire whisk. Add salt and pepper to taste. Whip in 1/4 cup oil-packed sundried tomatoes, drained and minced.
Servings: 12
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