Rosemary Mashed Potatoes And Yams With Garlic And Parmesan Recipes

ROSEMARY MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN

Steps:

• 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.
• Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes.
• Drain, reserving 1 cup liquid.
• 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.
• Bake for 45 minutes, until heated through and golden on top.

BAKED MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN

Steps:

• Preheat oven to 350°F. Place garlic in small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup.
• Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to same pot.
• Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature).
• Preheat oven to 350°F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes.