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Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

"A twist on the traditional mashed potatoes. Originally submitted to"
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2 h servings 215 cals
Original recipe yields 10 servings


  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 80
  1. 108 Ratings

Most helpful positive review

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 standa...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 standa...

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 garl...

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 t...

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 ...

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 occas...

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

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...

Very different yet very delicious. It is not that hard to make and it can be prepared the night before and then cooked the day of the event. It tastes wonderful with the rosemary adding a great ...

less rosemary or omit. go easy on milk until right consistancy. sprinkle green onions on top.