Sun-Dried Tomato And Garlic Whipped Potatoes

• 3 lb. Yukon gold potatoes, peeled and cut into chunks
• 1/4 cup dried tomatoes packed in oil, drained
• 4 large garlic cloves
• 1 1/2 cups 2% reduced-fat milk
• 2 tablespoons light butter
• 1 teaspoon salt
• 1 teaspoon pepper

1. Cook potatoes in boiling water to cover 15 to 20 minutes or until tender; drain well.
2. Meanwhile, place dried tomatoes and garlic cloves in a 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 1 1/2 to 2 minutes or until butter is melted. Combine 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.
3. Make-Ahead: Cover and chill prepared potatoes overnight. Microwave at HIGH 5 to 7 minutes to reheat.

gold potatoes, tomatoes, garlic, milk, light butter, salt, pepper

Taken from www.myrecipes.com/recipe/sun-dried-tomato-garlic-whipped-potatoes (may not work)