Rosemary Mashed Potatoes and Yams Recipe - Allrecipes.com
Rosemary Mashed Potatoes and Yams Recipe
  • READY IN 2 hr

Rosemary Mashed Potatoes and Yams

Recipe by  

"A twist on the traditional mashed potatoes."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish.
  2. Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil.
  3. Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.
  4. Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste. Transfer to the prepared baking dish. Sprinkle with remaining cheese.
  5. Bake until heated through and golden on top, about 45 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 35 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2002

Deliciously different! I didn't add the garlic cloves to the potatoes since the garlic was a little charred; I just added the garlic-infused oil which gave it a nice, subtle garlic flavor. Will definitely make this again!

 
Most Helpful Critical Review
Feb 02, 2009

I thought this recipe could be tweeked somewhat to incorporate the flavors better, but my husband really liked it. I'm not a big rosemary fan, but loved the texture and garlic flavor of this recipe. Also, it tasted more like potatoes than yams so if I made this again I'd reduce the amount of potato and increase the yam portion by about 1/4.

 
May 12, 2007

Not a fan of yams or sweet potatoes (not even regular potatoes) and I loved them! Really tasty and I believe the secret is in the roasted garlic! My family loved them. I didn’t add the water from the potatoes as the consistency was already very light (I even would’ve reduced the milk a little next time). But all depends on your taste! UPDATE 5/12: I made them again with little changes: used minced garlic and put it in the oven for 30 minutes with the oil. used 1/4 of heavy cream instead of milk. again no water. and I add sheddar cheese...Oh my goodness! delicious!!! better than the first time Definitely a keeper!!!

 
Nov 25, 2005

The reviews were 5 stars for this recipe so I gave it a try and I agree. I might make one small change and do the potatoes and yams 2/3 to 1/3 rather than 1/2 and 1/2 to mellow the flavor just a little but this was delicious. I also liked the taste of this recipe before baking as just mashed potatoes.

 
Dec 20, 2004

I loved these potatoes. What a nice change from sweet potatoes with all the butter and sugar. I used chives instead of rosemary. I also boiled the garlic cloves with the potatoes instead of roasting. FANTASTIC!!!

 
Dec 01, 2012

Update/Edit: Only 4 stars due to cooking method (would give 4-1/2 if I could). I steam the sweet potatoes on their own so they aren't watery. I mash the white potatoes with the milk/butter + a little sour cream - separately. I rough mash S/P's with 1 T finely minced FRESH rosemary (I don't recommend dried) and fresh Asiago cheese (didn't have parm) and add it all 'in' the potatoes. Salt & pepper both kinds of potatoes and don't use any 'potato' water - why use that? THEN - I gently fold the two types together. I make ahead so these do get baked but covered. I think it looks rather unique since it's kinda two toned and everyone thinks they're delish. Have made several times but go a bit less on the S/P portion to white potato. I prefer white pepper in this vs black. I add fresh ground coriander, nutmeg & couple shakes of ground cayenne in the S potato mix. Nice idea & something easily modified for personal pref, thanks!

 
Jan 27, 2004

Yummy, yum, yum, yum! Excellent recipe! I can't believe anyone gave a bad review! My family loved it...even my picky 14 year old! One bit of advice for those people who made a short cut on the garlic...It is well worth the effort to roast the garlic. Delicious!

 
Nov 27, 2002

I altered the recipe by microwaving the potatoes in their skins (baked them), peeled them, and mashed them up in a bowl with the rest of the ingredients. Also used jarred garlic. I reheated the dish after getting Hubby home from work tonight, he's "hooked" on it! Many Thanks Ibby!

 

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 125 mg
  • 5%

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

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