By Nancy Caivano
8 large garlic cloves, unpeeled
3-1/2 tbsp. olive oil
1-1/2 lb. russet potatoes,
peeled and cut into 2-inch pieces
1-1/4 lb. yams cut into 2-inch pieces
1/2 cup milk
2 tbsp. butter
2 tbsp. chopped parsley
1/2 cup grated Pecorino Romano cheese
Salt and Pepper
Preheat oven to 350 degrees F. Place garlic in a small ramekin or wrap completely in aluminum foil. Drizzle olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil.
Spray a large baking dish well with cooking spray. Cook potatoes and yams in a large pot of boiling, salted water until very tender. Drain, and return potatoes to pot.
Add milk, butter, parsley, roasted garlic and reserved garlic oil to potatoes. Mash until smooth and fluffy. If you need more liquid, add extra milk a little at a time until desired consistency. Mix in 1/4 cup Romano. Season with salt and pepper. Place potatoes into prepared baking pan. Sprinkle remaining Romano over, drizzle with reserved oil.
Preheat oven to 350 degrees F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes.
This page created November 2000
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