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September 24, 2012

Baked Mashed White and SweetPotatoes

New side dishes for your Thanksgiving Dinner
If you can’t decide which to make- Mashed garlic Potatoes or Sweet Potato Casserole, then try this recipe to solve your holiday cooking dilemma.

Serves 6


  • garlic head, with top removed
  • 1 ½ tablespoon olive oil
  • 1 ½ pounds russet potatoes, peeled and cut into 2 inch pieces
  • 1 ½ pounds sweet potatoes, peeled and cut into 2 inch pieces
  • 4 cups chicken broth
  • ½ cup half and half
  • 2 tablespoons butter
  • 1 teaspoon fresh rosemary, minced
  • 1/3 cup Parmesan cheese, freshly grated
  • Salt and pepper to taste


    Preheat oven to 350 degrees.

    Drizzle 1 tablespoon olive oil over garlic, place in a small ovenproof dish (ramekin), cover with foil and bake for 20 minutes.

    Cool, peel garlic.

    Brush a 9 inch square baking dish with remaining olive oil.

    Place chicken broth into a large pot and add potatoes. Cook until potatoes are tender, about 25 minutes. Drain reserving one cup of the cooking liquid.

    Return the potatoes to the pot. Add cream, butter, rosemary and roasted garlic to potatoes.

    Mash with potato masher until smooth adding reserved cooking liquid to reach desired consistency.

    Mix in half of the cheese. Season with salt and pepper.

    Spoon into prepared dish and top with remaining cheese. Bake until heated through and golden on top.

  • Posted by terri at September 24, 2012 08:54 PM