Best 8 Baked Mashed Potatoes And Yams With Garlic Parm Recipes

ROSEMARY MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, until very soft.
• Cool, peel, and reserve oil.
• Cook potatoes and yams in a large pot of salted water until tender, about 20 to 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 1/4 cup cheese.
• Salt and pepper to taste.
• Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish.
• Sprinkle with remaining cheese.
• Bake for 45 minutes, until heated through and golden on top.

ROASTED GARLIC PARMESAN MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
• Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
• Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

BAKED MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN

Steps:

• Preheat oven to 350°F. Place garlic in small ovenproof cup or ramekin. Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup.
• Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil. Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to same pot.
• Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature).
• Preheat oven to 350°F. Bake potatoes uncovered until heated through and golden on top, about 45 minutes.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
• Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
• Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

GIADA'S MASHED POTATOES

Steps:

• In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
• Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

BAKED MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN

Steps:

• Preheat oven to 350.
• Place garlic in small ovenproof cup or ramekin.
• Drizzle 2 tablespoons olive oil over garlic.
• Bake until garlic is very soft, about 25 minutes.
• Cool; peel garlic, reserving oil in cup.
• Brush 8x8x2-inch glass baking dish with 1/2 tablespoon olive oil.
• Cook all potatoes in large pot of boiling salted water until tender, about 25 minutes.
• Drain, reserving 1 cup cooking liquid.
• Return all potatoes to same pot.
• Add milk, butter, rosemary, roasted garlic, and reserved oil to potatoes.
• Mash until smooth and fluffy, adding enough reserved cooking lluqid to thin to desired consistency.
• Mix in 3 tablespoons cheese.
• Season with salt and pepper.
• Spoon potatoes into prepared dish.
• Sprinkle 3 teaspoons cheese over potatoes; drizzle with 1 tablespoon oil. (Can be made 2 hours ahead. Cover; let stand at room temperature.).
• Preheat oven to 350.
• Bake potatoes uncovered until heated through and golden on top, about 45 minutes.

BAKED GARLIC MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 15 to 20 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer potatoes to a mixing bowl and add cream, garlic, salt, and pepper; mash until smooth. Scoop into 4 ramekins and top with bread crumbs.
• Bake in the preheated oven until bread crumbs are golden brown and crisp, 12 to 15 minutes.