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!
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!!!
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.
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.
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.
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.
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!
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.
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!!!
