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"If you can't decide what kind of potatoes to serve, reach for this recipe, which blends both red and sweet potatoes."
-- Kerry Schroeppel, Springfield, Missouri
You Will Need
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
What to Do
1. Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425°F until softened, 30-35 minutes. Cool for 10-15 minutes; peel garlic and reserve oil. Reduce heat to 400°F.
2. Place red and sweet potatoes in separate saucepans; cover with water. Bring to a boil. Reduce heat; cover and cook until very tender, 15-20 minutes. Drain.
3. Place both potatoes in a large mixing bowl. Add the milk, butter, rosemary, roasted garlic and reserved oil. Stir in Parmesan cheese, salt, and pepper. Transfer to a greased 1 1/2-quart baking dish. Cover and bake until heated through, 25-30 minutes.
Serves: 6-8
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