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Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

  • Prep

    20 m
  • Cook

    1 h 35 m
  • Ready In

    2 h
Ibby

Ibby

A twist on the traditional mashed potatoes. Originally submitted to ThanksgivingRecipe.com.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • 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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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

musery
21

musery

1/12/2007

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.

Dakota01
19

Dakota01

1/7/2006

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.

SHURMAY
13

SHURMAY

8/24/2007

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.

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