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Baked Mashed Potatoes And Yams W/garlic And Parmesan

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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

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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


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