Twice-as-Nice Mashed Potatoes

Quick look

  • prep 15 min    cook 1 hr
  • serves 6-8

“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

Ingredients

  • 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

    How to make it   1 hour

  • 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

    While the garlic is roasting, 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.

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