Ingredients:
8 cloves garlic
3 Tbsp. Rosemary Olive Oil
1 1/2 lbs. baking potatoes, peeled and cubed
1 1/2 lbs. yams, peeled and cubed
1/2 c. milk
1/4 c. butter
1/4 tsp. dried rosemary
1/2 c. grated Parmesan cheese
salt and pepper to taste
8 cloves garlic
3 Tbsp. Rosemary Olive Oil
1 1/2 lbs. baking potatoes, peeled and cubed
1 1/2 lbs. yams, peeled and cubed
1/2 c. milk
1/4 c. butter
1/4 tsp. dried rosemary
1/2 c. grated Parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish. Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil. Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding extra milk as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste. Transfer to the prepared baking dish. Sprinkle with remaining cheese. Bake until heated through and golden on top, about 45 minutes.
