Name: Rosemary Mashed Potatoes and Yams
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 60 min
Yield: 10 servings
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

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

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

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Step 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.
Step 3

Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.
Step 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.
Step 5

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

Nutrition Facts

Per Serving:

236 calories; protein 4.6g; carbohydrates 32.4g; fat 10.2g; cholesterol 16.7mg; sodium 109.6mg. Full Nutrition

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Ingredients

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Ingredients

Directions

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