Twice-as-Nice Mashed Potatoes

[quicklook-recipe prep_time=”15 min” cook_time=”1 hr” serves=”6-8″ details=”” ] “If you can’t decide what kind of potatoes to serve, reach for

[quicklook-recipe prep_time=”15 min” cook_time=”1 hr” serves=”6-8″ details=”” ]

“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-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1/4 cup butter, softened
  • 1/2 teaspoon dried rosemary, crushed
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”1 hour”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

Popular Videos