A delightful twist on classic mashed potatoes, combining the earthy flavors of sweet potatoes and a hint of herbs.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect texture.
Place the garlic cloves in an ovenproof bowl and drizzle with olive oil.
Coating the garlic in oil prevents it from burning during roasting.
Roast the garlic in the oven for about 30 minutes until soft.
Roasting garlic mellows its flavor, making it sweet and aromatic.
Allow the garlic to cool, then peel and reserve the oil.
Peeling roasted garlic is easier when it's slightly warm.
Boil the potatoes and sweet potatoes in a large pot of salted water until tender, about 20-30 minutes.
Cutting the potatoes into even pieces ensures they cook at the same rate.
Drain the potatoes, reserving a cup of the cooking liquid.
The reserved liquid can adjust the mash's consistency.
Mash the potatoes in a mixing bowl with milk, butter, rosemary, roasted garlic, and reserved oil.
Mash to your preferred texture, either smooth or slightly chunky.
Stir in half of the Parmesan cheese and season with salt and pepper to taste.
Cheese adds a creamy richness to the mash.
Transfer the mixture to a buttered baking dish and sprinkle with the remaining cheese.
Butter the dish to prevent sticking and enhance flavor.
Bake in the oven for 45 minutes until golden and heated through.
A golden crust indicates the dish is ready to serve.
Serve warm as a side dish or main course, garnished with a sprig of rosemary.
Presentation matters; a garnish adds a touch of elegance.
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