Twice-as-Nice Mashed Potatoes
  • 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
  1. Remove papery outer skin from garlic (do not peel or separate cloves).
  2. Brush with oil.
  3. Wrap bulb in heavy-duty foil.
  4. Bake at 425° for 30-35 minutes or until softened.
  5. Cool for 10-15 minutes; peel garlic and reserve oil. Reduce heat to 400°.
  6. Place red and sweet potatoes in separate saucepans; cover with water.
  7. Bring to a boil.
  8. Reduce heat; cover and cook for 15-20 minutes or until very tender.
  9. Drain.
  10. Place both potatoes in a large mixing bowl.
  11. Add the milk, butter, rosemary, roasted garlic and reserved oil.
  12. Stir in Parmesan cheese, salt and pepper.
  13. Transfer to a greased 1-1/2-qt. baking dish.
  14. Cover and bake for 25-30 minutes or until heated through.
  15. Yield: 6-8 servings
The best of both: Sweet & Red Potatoes