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  • Baked Mashed Potatoes And Yams With Garlic And Parmesan

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    Baked Mashed Potatoes And Yams With Garlic And Parmesan
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 lrg Garlic cloves, unpeeled
    • 3 1/2 Tbsp. Extra virgin olive oil
    • 1 1/2 lb Russet potatoes, peeled, cut into 2" pcs
    • 1 1/4 lb Yams*, cut into 2" pcs
    • 1/2 c. Lowfat milk
    • 2 Tbsp. Butter
    • 1 x Generous tsp chopped fresh
    • 1/2 tsp Dry
    • 6 Tbsp. Parmesan cheese, freshly grated

    Directions

    1. *Red skinned sweet potatoes.
    2. Preheat oven to 350. Place garlic in a small ovenproof c. or possibly ramekin.
    3. Drizzle 2 Tbsp. extra virgin olive oil over. Bake till garlic is very soft, about 25 min. Cold; peel garlic, reserving oil in c..
    4. Brush 8" x 8" x 2" glass baking dish with 1/2 Tbsp. extra virgin olive oil. Cook all potatoes in a large pot of boiling salted water till tender, about 25 min. Drain, reserving 1 c. cooking liquid. Return all potatoes to the same pot.
    5. Add in lowfat milk, butter, rosemary, roasted garlic and reserved oil to potatoes.
    6. Mash till smooth anbd fluffy, adding sufficient reserved cooking liquid to thin to desired consistency. Fold in 3 Tbsp. cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 Tbsp. cheese over; drizzle with 1 Tbsp. oil. Can be made 2 hrs ahead.
    7. Cover and let stand at room temperature.
    8. Preheat oven to 350. Bake potatoes uncovered till heated through and golden brown on top, about 45 min.

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