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| Rosemary Mashed Potatoes and Yams with Garlic and Parmesan Recipes |
- PREP 20 mins
- COOK 1 hr 35 mins
- READY IN 2 hrs
Ingredients
Original recipe makes 10 servings
- 8 cloves garlic
- 3 tablespoons olive oil
- 1 1/2 pounds potatoes, peeled and cubed
- 1 1/2 pounds sweet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 1/2 teaspoon dried rosemary
- 1/2 cup grated Parmesan cheese
- salt to taste
- ground black pepper to taste
Directions
- Preheat oven to 350 degrees F (175 degrees C). Put garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil.
- Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid.
- Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining cheese.
- Bake for 45 minutes, until heated through and golden on top.
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