Rosemary Mashed Potatoes and Yams

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease an 8 inch square baking dish.

270 g baking potatoes, peeled and cubed
270 g yams, peeled and cubed
Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.

3-1/4 cloves garlic
20 ml olive oil
Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil.

45 ml milk
20 g butter
0.2 g dried rosemary
Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed.

20 g grated Parmesan cheese
Mix in 1/4 cup cheese.

salt and pepper to taste
Season with salt and pepper to taste.

Transfer to the prepared baking dish.
Sprinkle with remaining cheese.
Bake until heated through and golden on top, about 45 minutes.

4 servings. (allrecipes)