Rosemary Mashed Potatoes and Yams
Source of Recipe
UNKNOWN
Recipe Introduction
Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish. 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 Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid. 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 Bake until heated through and golden on top, about 45 minutes.
List of Ingredients
1-5/8 cloves garlic
1-3/4 teaspoons olive oil
2-1/2 teaspoons butter
1/8 teaspoon dried rosemary
5 ounces baking potatoes, peeled and cubed
5 ounces yams, peeled and cubed
1 tablespoon and 1-3/4 teaspoons milk
1 tablespoon and 1-3/4 teaspoons grated Parmesan cheese salt and pepper to taste
Recipe
Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish. 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 Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid. 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 Bake until heated through and golden on top, about 45 minutes.
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