Yams are blended with regular russets in a nice rendition of mashed potatoes. If you decide to double the recipe, use a 13x9x2-inch glass baking dish.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Place garlic in small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup.
Step 2
Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to same pot.
Step 3
Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature).
Step 4
Preheat oven to 350°F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes.
