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Ingredientes
- 8 lrg Garlic cloves, unpeeled
- 3 1/2 Tbsp. Extra virgin olive oil
- 1 1/2 lb Russet potatoes, peeled, cut into 2" pcs
- 1 1/4 lb Yams*, cut into 2" pcs
- 1/2 c. Lowfat milk
- 2 Tbsp. Butter
- 1 x Generous tsp chopped fresh
- 1/2 tsp Dry
- 6 Tbsp. Parmesan cheese, freshly grated
Direcciones
- *Red skinned sweet potatoes.
- Preheat oven to 350. Place garlic in a small ovenproof c. or possibly ramekin.
- Drizzle 2 Tbsp. extra virgin olive oil over. Bake till garlic is very soft, about 25 min. Cold; peel garlic, reserving oil in c..
- Brush 8" x 8" x 2" glass baking dish with 1/2 Tbsp. extra virgin olive oil. Cook all potatoes in a large pot of boiling salted water till tender, about 25 min. Drain, reserving 1 c. cooking liquid. Return all potatoes to the same pot.
- Add in lowfat milk, butter, rosemary, roasted garlic and reserved oil to potatoes.
- Mash till smooth anbd fluffy, adding sufficient reserved cooking liquid to thin to desired consistency. Fold in 3 Tbsp. cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 Tbsp. cheese over; drizzle with 1 Tbsp. oil. Can be made 2 hrs ahead.
- Cover and let stand at room temperature.
- Preheat oven to 350. Bake potatoes uncovered till heated through and golden brown on top, about 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 319 | |
| Calories from Fat 120 | 38% |
| Total Fat 13.57g | 17% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 126mg | 5% |
| Potassium 1174mg | 34% |
| Total Carbs 44.37g | 12% |
| Dietary Fiber 4.8g | 16% |
| Sugars 2.21g | 1% |
| Protein 6.32g | 10% |
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