More Great Recipes: Potato | Side Dish

Twice-as-Nice Mashed Potatoes


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 large whole garlic bulb
2 tablespoons olive oil
1-1/2 pounds red potatoes, peeled and cubed
1-1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter, softened
1/2 teaspoon dried rosemary, crushed
1/3 cup grated Parmesan cheese
Salt and pepper to taste


Remove papery outer skin from garlic (do not peel or separate cloves).


Brush with oil.


Wrap bulb in heavy-duty foil.


Bake at 425° for 30-35 minutes or until softened.


Cool for 10-15 minutes; peel garlic and reserve oil. Reduce heat to 400°.


Place red and sweet potatoes in separate saucepans; cover with water.


Bring to a boil.


Reduce heat; cover and cook for 15-20 minutes or until very tender.


Drain.


Place both potatoes in a large mixing bowl.


Add the milk, butter, rosemary, roasted garlic and reserved oil.


Stir in Parmesan cheese, salt and pepper.


Transfer to a greased 1-1/2-qt. baking dish.


Cover and bake for 25-30 minutes or until heated through.


Yield: 6-8 servings


Pairs Well With


Notes

The best of both:

Sweet & Red Potatoes

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