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Twice-as-Nice Mashed Potatoes

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.
  • Total Time
    Prep: 40 min. + cooling Bake: 25 min.
  • Makes
    6-8 servings

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

  • 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°.
  • 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.
  • 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.
  • Transfer to a greased 1-1/2-qt. baking dish. Cover and bake for 25-30 minutes or until heated through.
Nutrition Facts
3/4 cup: 242 calories, 11g fat (5g saturated fat), 20mg cholesterol, 170mg sodium, 32g carbohydrate (13g sugars, 4g fiber), 4g protein.

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