Rosemary Mashed Potatoes and Yams
Rosemary Mashed Potatoes and Yams with garlic and Parmesan makes a nice and flavorful alternative to plain mashed potatoes.
8 cloves garlic
3 tablespoons olive oil
1-1/2 pounds baking 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
Preheat oven to 350-degrees. Put garlic in small oven-safe 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.
Recipe makes 10 servings.