Twice-as-Nice Mashed Potatoes |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. It will quickly become a staple at all of your holiday dinners. 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 |
Directions:
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° for 30-35 minutes or until softened. Cool for 10-15 minutes; peel garlic and reserve oil. Reduce heat to 400°.
2. Place red and sweet potatoes in separate saucepans; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
3. Place both potatoes in a large bowl. Add the milk, butter, rosemary, roasted garlic and reserved oil; beat until smooth. Stir in Parmesan cheese, salt and pepper.
4. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake for 25-30 minutes or until heated through. Yield: 6-8 servings.
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