I got this from a jar of sun-dried tomatoes...

Garlic-Herb Potato Casserole

2 lbs baking potatoes, peeled and cut into large chunks

1/4 cup thinly sliced garlic

1 cup chicken broth

1/2 cup regular or light sour cream

1/2 cup (8.5 oz jar / 251 ml) oil-packed sun dried tomatoes drained & sliced

2 tbsp butter

1/4 cup thinly sliced scallions

1/2 freshly grated parmesan cheese

1 tbsp olive oil

Place potatoes, garlic, broth, and 2 cups water into large pot.. Cover and bring liquid to a boil over high heat. Reduce heat to medium low and simmer for about 15 mins or until the potatoes are very tender. Preheat the oven to 400 F. Butter a 2-QT baking dish. Set aside 3/4 cup of potato water.. Drain potatoes and garlic. Return them to the pot and heat over medium heat, stirring for 1-2 mins, until the potatoes are dry. Mash the potatoes, adding a little of the reserved potato water if necessary. Beat in sour cream, butter, 1/2 tsp salt, 1/2 tsp pepper, and remaining potato water, until potatoes are very soft and fluffy. Gently stir in 3 tbsp of scallions and sliced dried tomatoes. Spoon potatoes into the prepared dish. Sprinkle with parmesan cheese and drizzle with oil. Bake for 30 mins or until top is golden and puffed. Sprinkle with parmesan cheese and 1 tbsp remaining scallions.