Mashed Potatoes with Olive Oil and Sun-Dried Tomatoes
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
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.