Twice-as-Nice Mashed Potatoes Recipe

Twice-as-Nice Mashed Potatoes Recipe
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.
* 6-8 Servings
* Prep: 40 min. + cooling
* Bake: 25 min.

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. Yield: 6-8 servings.
Twice-as-Nice Mashed Potatoes published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p20  Beth Layman :)