Rosemary Mashed Potatoes and Yams

139 Reviews

Prep: 20 min
Cook: 1 hr 35 min
Ready In: 2 hr

“A twist on the traditional mashed potatoes.” - by Ibby

Ingredients

8 cloves garlic
3 tablespoons olive oil
1 1/2 pounds baking potatoes, peeled and cubed
1 1/2 pounds yams, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
salt and pepper to taste

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 10 servings

Directions

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

Amount Per Serving (10 total)

Calories
241 cal
12%

Fat
10.5 g
16%

Carbs
32.5 g
10%

Based on a 2,000 calorie diet

Share It

Reviews (139)

Rate This Recipe

KIMAR

Oct. 26, 2002

"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 defi..." See morenitely make this again!"

salvamea45

May. 12, 2007

"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 ..." See morepotatoes 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!!!"

McLani

Feb. 2, 2009

"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. ..." See more 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."

More Reviews