A twist on the traditional mashed potatoes.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish.

  • 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.

  • Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.

  • 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.

  • Bake until heated through and golden on top, about 45 minutes.

Nutrition Facts

241 calories; 10.5 g total fat; 18 mg cholesterol; 125 mg sodium. 32.5 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (223)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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! Read More

Most helpful critical review

Rating: 1 stars
I love potatoes!!!!! Any kind! This was the blandest most indescribable potatoe dish we ever ate. I followed the directions exactly. We love Yams we love white potatoes etc. We've mixed them before and had great success. All I can say is glad I had gravy with the meal because I think there would have been a lot of leftovers. Read More
301 Ratings
  • 5 star values: 188
  • 4 star values: 78
  • 3 star values: 22
  • 2 star values: 9
  • 1 star values: 4
Rating: 5 stars
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! Read More
Rating: 5 stars
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 a little next time). But all depends on your taste! UPDATE 5/12: I made them again with little changes: used minced garlic and put it in the oven for 30 minutes with the oil. used 1/4 of heavy cream instead of milk. again no water. and I add sheddar cheese...Oh my goodness! delicious!!! better than the first time Definitely a keeper!!! Read More
Rating: 2 stars
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 and increase the yam portion by about 1/4. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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 I used very little salt in cooking. Read More
Rating: 5 stars
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 recipe before baking as just mashed potatoes. Read More
Rating: 4 stars
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) and fresh Asiago cheese (didn't have parm) and add it all 'in' the potatoes. Salt & pepper both kinds of potatoes and don't use any 'potato' water - why use that? THEN - I gently fold the two types together. I make ahead so these do get baked but covered. I think it looks rather unique since it's kinda two toned and everyone thinks they're delish. Have made several times but go a bit less on the S/P portion to white potato. I prefer white pepper in this vs black. I add fresh ground coriander nutmeg & couple shakes of ground cayenne in the S potato mix. Nice idea & something easily modified for personal pref thanks! Read More
Rating: 5 stars
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 and a nice red wine. Read More
Rating: 5 stars
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!!! Read More