• Sun-dried Tomato Butter:   1/2 cup Land O Lakes® Butter, softened
• 2 tablespoons finely chopped oil-packed sun-dried tomatoes, drained
• 1 tablespoon thinly sliced green onions
• 1 teaspoon finely chopped fresh garlic
• 1/4 teaspoon salt 
• Potatoes:  8 cups (about 4 pounds) peeled potatoes, cut into 1-inch pieces
• 2 teaspoons salt
• 1 (3-ounce) package cream cheese, softened, cut into chunks
• 3/4 cup milk 
• Paprika and chopped parsley, if desired     

1. Combine all sun-dried tomato butter ingredients in small mixer bowl. Beat at medium speed until well mixed.
2. Place potatoes in 4-quart saucepan or Dutch oven. Cover with water; add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat to medium. Cook potatoes until fork tender (15 to 18 minutes). Drain. 
3. Place potatoes in large mixer bowl. Mash potatoes on low speed. Increase speed to medium. Beat, gradually adding cream cheese, 1/4 cup milk and sun-dried tomato butter until smooth (1 to 2 minutes).
4. Place potatoes in 3-quart microwave-safe casserole. Cover; refrigerate 4 hours or overnight. Just before heating, pour remaining 1/2 cup milk over potatoes. Cover; microwave on high for 15 to 18 minutes, stirring every 5 minutes, until heated through. Let stand 10 minutes. Sprinkle with paprika and chopped parsley.  

Serves 10   From http://www.landolakes.com  

Tip: Sun-dried Tomato Butter can be made up to 5 days ahead. Let soften about 30 minutes at room temperature before using. This butter is delicious on bread or tossed with pasta, vegetables, etc.

Oven Directions: Heat oven to 325°F. Prepare potato mixture as directed. Just before heating, pour remaining 1/2 cup milk over potatoes. Cover; bake for 30 minutes. Stir; continue baking for 20 to 30 minutes or until heated through.