CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables, Dairy | Dishes -, Side, Vegetables | 6 | Servings |
INGREDIENTS
8 | Garlic cloves, unpeeled | |
3 1/2 | T | Olive oil |
1 1/2 | lb | Russet potatoes, peeled cut |
into 2" pieces | ||
1 1/4 | lb | Yams*, cut into 2" pieces |
1/2 | c | Milk |
2 | T | Butter |
1 | Generous tsp minced fresh | |
rosemary -or- | ||
1/2 | t | Dried |
6 | T | Parmesan cheese, freshly |
grated |
INSTRUCTIONS
red skinned sweet potatoes. Preheat oven to 350. Place garlic in a small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup. Brush 8" x 8" x 2" glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in a large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to the same pot. Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth anbd fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. Can be made 2 hours ahead. Cover and let stand at room temperature. Preheat oven to 350. Bake potatoes uncovered until heated through and golden on top, about 45 minutes. Posted to FOODWINE Digest 16 Dec 96 Recipe by: Laura Hunter From: Laura Hunter <LHunter722@AOL.COM> Date: Tue, 17 Dec 1996 07:58:50 -0500
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 369
Calories From Fat: 193
Total Fat: 21.9g
Cholesterol: 41.2mg
Sodium: 536.3mg
Potassium: 705.3mg
Carbohydrates: 27g
Fiber: 2.8g
Sugar: 2.7g
Protein: 16.6g