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Twice-as-Nice Mashed Potatoes

 Twice-as-Nice Mashed Potatoes
If you can't decide what kind of potatoes to serve, reach for this recipe, which blends both red and sweet potatoes. It will quickly become a staple at all of your holiday dinners.
6-8 ServingsPrep: 40 min. + cooling Bake: 25 min.


  • 1 large whole garlic bulb
  • 2 tablespoons olive oil
  • 1-1/2 pounds red potatoes, peeled and cubed
  • 1-1/2 pounds sweet potatoes, peeled and cubed
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 1/2 teaspoon dried rosemary, crushed
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste


  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Brush with oil. Wrap bulb in heavy-duty foil. Bake at
  • 425° for 30-35 minutes or until softened. Cool for 10-15
  • minutes; peel garlic and reserve oil. Reduce heat to 400°.
  • Place red and sweet potatoes in separate saucepans; cover with water.
  • Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or
  • until tender. Drain.
  • Place both potatoes in a large bowl. Add the milk, butter, rosemary,
  • roasted garlic and reserved oil; beat until smooth. Stir in Parmesan
  • cheese, salt and pepper.
  • Transfer to a greased 1-1/2-qt. baking dish. Cover and bake for 25-30
  • minutes or until heated through. Yield: 6-8 servings.

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Twice-as-Nice Mashed Potatoes (continued)

Nutritional Facts: 3/4 cup equals 242 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 170 mg sodium, 32 g carbohydrate, 4 g fiber, 4 g protein.