- 3 lbs russet potatoes
- 1 cup whole milk
- 2 tbsp garlic, crushed
- 3/4 cup Romano cheese, grated
- 1/2 cup fresh basil leaves, minced
- 3/4 cup Mezzetta® Sun-Ripened Dried Tomatoes
- 1/2 tsp paprika
- salt and pepper, to taste
In a 5 to 6 quart pan over high heat, bring 1 quart water to a boil. Peel and rinse potatoes and cut into 1" chunks. Add potatoes to boiling water cover and return to a boil, then reduce heat to medium and simmer until potatoes are tender, 12 to15 minutes.
Meanwhile, in a 1 to 1½ quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2 cup microwave safe container, microwave on full power until steaming, 1 to 2 minutes). Drain potatoes and return to pan. Add the hot milk mixture, cheese, basil, Mezzetta® Sun-Ripened Dried Tomatoes and paprika.
Mash with a potato masher or an electric mixer until potatoes are desired consistency, adding a little more milk for a softer, creamier texture, if desired. Add salt and pepper to taste.