Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

Rosemary Mashed Potatoes and Yams with Garlic and Parmesan


"A twist on the traditional mashed potatoes. Originally submitted to"


2 h servings 215 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Put garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil.
  2. Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid.
  3. Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining cheese.
  4. Bake for 45 minutes, until heated through and golden on top.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 106 Ratings


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 standa...

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 garl...

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 t...