Rosemary Mashed Potatoes and Yams

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 cloves garlic
• 3 tablespoons olive oil
• 1 1/2 pounds baking potatoes, peeled and cubed
• 1 1/2 pounds yams, peeled and cubed
• 1/2 cup milk
• 1/4 cup butter
• 1/2 teaspoon dried rosemary
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Peel the garlic cloves and place them in a small piece of foil with 1 tablespoon of the olive oil. Seal the foil and roast for 40 minutes until soft.

2. While the garlic roasts, put the baking potatoes and yams in a large pot and cover with water. Add a pinch of salt, bring to a boil, then simmer for 30 minutes until a fork slides in easily.

3. Drain the potatoes and yams well. Return them to the pot over low heat for 5 minutes to steam off excess moisture.

4. Meanwhile, crush the dried rosemary between your fingers. Warm the milk, butter and rosemary in a small saucepan over low heat until the butter melts. Do not let it boil.

5. Squeeze the soft roasted garlic from the skins into the pot and mash it into the potatoes and yams. Mash in the warm milk mixture, the remaining 2 tablespoons olive oil, and the Parmesan until smooth.

6. Season with salt and pepper to taste. Cover and let stand for 5 minutes before serving so the mash stays hot and firm.