Recipes
TWICE-AS-NICE MASHED POTATOES
Twice-as-Nice Mashed Potatoes
The best of both:
Sweet & Red Potatoes
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PrintINGREDIENTS
- 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
DIRECTIONS
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
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