Rosemary Mashed Potatoes and Yams with Garlic and Parmesan Recipe -
Rosemary Mashed Potatoes and Yams with Garlic and Parmesan Recipe
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Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

Recipe by  

"A twist on the traditional mashed potatoes. Originally submitted to"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 35 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Put garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil.
  2. Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid.
  3. Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining cheese.
  4. Bake for 45 minutes, until heated through and golden on top.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2007

The BEST mashed potatoes ever! I've never baked them, per the final step - just mash them and put them on the table, where they are immediately eaten by my family. These have become the standard for our family dinners.

Most Helpful Critical Review
Aug 18, 2010

I'm not a yam fan but Husband is, and he thought these were just ok. Quite a lot of work for not especially spectacular results. I'll probably make this again with regular potatoes and minus the yams. Oh well. Thanks anyway!

Jan 07, 2006

I made with sweet potatos instead of yams and it was still very good. Use fresh rosemary, it makes quite a difference. I thought it had a very good overall taste, but if you like a strong garlic flavor use more. My guests thought it needed a little more salt, but that may be because I used very little salt in cooking.

Aug 24, 2007

Thank you for this recipe. My husband and I loved it. I did not have time to bake it, so I just served eliminated that step. To suit my taste, I added a pinch of allspice and nutmeg and topped the mound of potatoes with a sprinkle of brown sugar. Exquisite with lamb and asparagus and a nice red wine.

Nov 24, 2006

I made this for Thanksgiving dinner...It turned out well and was a nice change from regular mashed potatoes. I sauted minced garlic with olive oil instead of using whole garlic cloves. I only used about a 1/4 cup of the reserved liquid from boiling the potatoes. It was plenty creamy without putting in any more of the liquid.

Dec 17, 2003

I found this recipe a few years ago and made it for Thanksgiving. I wanted something different than the traditional mashed potatoes. I LOVED IT! I made it the following year and on other occasions as well. My guests enjoyed it as well.

Dec 21, 2003

The dried rosemary gave it a texture that I didn't care for. Maybe it'll be better with fresh rosemary.

Sep 28, 2006

Made it for a catered affair of 32 people, absolutely no leftovers. Kept it hot in a large crockpot and served it with "Tangy Honey Glazed Ham" from this site and green beans. Thanks a lot for sharing!


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 27.2 g
  • 9%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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