Recipe By Ibby
Rating
Published Nov 8th
Prep 20m Cook 1h 35m Additional 5m Ready In 2h
Servings 10 servings Calories 236.4

A twist on the traditional mashed potatoes.

Recipe Ingredients

  • 8 cloves garlic
  • 3 tablespoons olive oil
  • 1 ½ pounds baking potatoes, peeled and cubed
  • 1 ½ pounds yams, peeled and cubed
  • ½ cup milk
  • ¼ cup butter
  • ½ teaspoon dried rosemary
  • ½ cup grated Parmesan cheese
  • salt and pepper to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish.
  2. 2 Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil.
  3. 3 Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.
  4. 4 Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste. Transfer to the prepared baking dish. Sprinkle with remaining cheese.
  5. 5 Bake until heated through and golden on top, about 45 minutes.

Nutrition Facts

  • Calories 236.4
  • Carbohydrate 32.4 g
  • Cholesterol 16.7 mg
  • Fat 10.2 g
  • Fiber 4.4 g
  • Protein 4.6 g
  • Saturated Fat 4.4 g
  • Sodium 109.6 mg
  • Sugar 1.5 g

Reviews

  1. Update/Edit: Only 4 stars due to cooking method (would give 4-1/2 if I could). I steam the sweet potatoes on their own so they aren't watery. I mash the white potatoes with the milk/butter a little sour cream - separately. I rough mash S/P's with 1 T finely minced FRESH rosemary (I don't recommend dried) - Read more ...
  2. I thought this recipe could be tweeked somewhat to incorporate the flavors better but my husband really liked it. I'm not a big rosemary fan but loved the texture and garlic flavor of this recipe. Also it tasted more like potatoes than yams so if I made this again I'd reduce the amount of potato - Read more ...
  3. Thank you for this recipe. My husband and I loved it. I did not have time to bake it so I just served eliminated that step. To suit my taste I added a pinch of allspice and nutmeg and topped the mound of potatoes with a sprinkle of brown sugar. Exquisite with lamb and asparagus - Read more ...
  4. Not a fan of yams or sweet potatoes (not even regular potatoes) and I loved them! Really tasty and I believe the secret is in the roasted garlic! My family loved them. I didn t add the water from the potatoes as the consistency was already very light (I even would ve reduced the milk - Read more ...
  5. The BEST mashed potatoes ever! I've never baked them per the final step - just mash them and put them on the table where they are immediately eaten by my family. These have become the standard for our family dinners.
  6. I made with sweet potatos instead of yams and it was still very good. Use fresh rosemary it makes quite a difference. I thought it had a very good overall taste but if you like a strong garlic flavor use more. My guests thought it needed a little more salt but that may be because - Read more ...
  7. The reviews were 5 stars for this recipe so I gave it a try and I agree. I might make one small change and do the potatoes and yams 2/3 to 1/3 rather than 1/2 and 1/2 to mellow the flavor just a little but this was delicious. I also liked the taste of this - Read more ...
  8. I loved these potatoes. What a nice change from sweet potatoes with all the butter and sugar. I used chives instead of rosemary. I also boiled the garlic cloves with the potatoes instead of roasting. FANTASTIC!!!
  9. Deliciously different! I didn't add the garlic cloves to the potatoes since the garlic was a little charred; I just added the garlic-infused oil which gave it a nice subtle garlic flavor. Will definitely make this again!
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