More Great Recipes: Potato | Side Dish

Twice-as-Nice Mashed Potatoes

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Member since 2006

Serves | Prep Time | Cook Time


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.


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

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