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Bon Appétit

Baked Mashed Potatoes and Yams with Garlic and Parmesan

4.2

(55)

Yams are blended with regular russets in a nice rendition of mashed potatoes. If you decide to double the recipe, use a 13x9x2-inch glass baking dish.

Recipe information

  • Yield

    Serves 6

Ingredients

8 large garlic cloves, unpeeled
3 1/2 tablespoons olive oil
1 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
1 1/4 pounds yams (red-skinned sweet potatoes), cut into 2-inch pieces
1/2 cup milk
2 tablespoons (1/4 stick) butter
1 generous teaspoon minced fresh rosemary or 1/2 teaspoon dried
6 tablespoons freshly grated Parmesan cheese

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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).

    Step 4

    Preheat oven to 350°F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes.

TagsCasseroleRusset PotatoPotatoRoot VegetableVegetableSweet PotatoGarlicRosemaryHerbs & SpicesParmesanCheeseDairySideDinnerVegetarianOven BakeThanksgivingBon Appétit
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