Reviewed: Dec. 26, 2001

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!

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35 users found this review helpful

Reviewer:

KIMAR

Reviewed: Apr. 9, 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!!!

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24 users found this review helpful

Reviewer:

salvamea45

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 5, 2002

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.

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24 users found this review helpful

Reviewer:

McLani

Reviewed: 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.

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17 users found this review helpful

Reviewer:

Fry Daddy

Reviewed: 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!!!

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12 users found this review helpful

Reviewer:

BJYAHR

Reviewed: Jan. 8, 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!

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11 users found this review helpful

Reviewer:

cookinpa

Reviewed: Aug. 13, 2006

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!

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10 users found this review helpful

Reviewer:

CantHelpMyself

Cooking Level: Intermediate

Reviewed: Nov. 26, 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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8 users found this review helpful

Reviewer:

CAMBRE44

Reviewed: Nov. 19, 2006

These are the best mashed potatoes. It is easy to do, because you can do it in steps, not all at once. I didn't change a thing, but have never had to use the reserve cooking liquid from the potatoes. Thanks!

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7 users found this review helpful

Reviewer:

Maureen L.

Cooking Level: Intermediate

Home Town: Aberdeen, New Jersey, USA

Living In: Verona, New Jersey, USA

Reviewed: Dec. 2, 2002

As a bunch of young college students having a Thanksgiving away from family, I made this dish just to say we had yams at Thanksgiving. Everyone started with a small spoonful to be nice and then before I knew it half of the dish was gone! It was a hit. I used minced garlic which took away half the time of roasting and I couldn't be more pleased with the way it turned out.

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7 users found this review helpful