Sun-Dried Tomato Potato Crush - cooking recipe

Ingredients

10 ounces potatoes
1/4 cup sun-dried tomato packed in oil, chopped up
2 teaspoons sun-dried tomato olive oil, reserved from the jar of tomatoes
1 teaspoon reduced fat margarine
1/2 garlic clove, minced
1/4 teaspoon dried parsley
1 pinch salt
pepper (to season)

Preparation

Cut the potatoes into small chunks about the size of a thumb. Leave the skins on.
Put into a pot of boiling water and boil for about 10 minutes or until tender.
Drain the potatoes well and transfer to a large bowl.
Add the tomatoes, oil, margarine, garlic, parsley, salt and pepper into the bowl.
Use a potato masher to crush the potatoes and the tomatoes together and keep going until everything is combined but the potatoes are crushed rather than mashed.
Serve.