Rosemary Mashed Potatoes and Yams with Garlic & Parmesan

Ingredients:

8 cloves garlic, unpeeled
3 ½ Tbsp olive oil
1 ½ pounds potatoes, peeled and cubed
1 ½ pounds sweet potatoes, peeled and cubed
½ cup milk
2 Tbsp butter
½ tsp dried rosemary
½ cup grated Parmesan cheese
Salt to taste
Ground black pepper to taste

Preparation:

Preheat oven to 350 degrees. Put garlic in small ovenproof bowl, and drizzle with olive oil. Bake for 25 minutes, until very soft. Cool, peel garlic, and reserve oil. Cook potatoes and yams in a large pot of salted water until tender, about 20-30 minutes. Drain, reserving 1 cup liquid. Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in ¼ cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8x8x2-inch baking dish. Sprinkle with remaining cheese. Bake for 45 minutes, until heated through and golden on top.