• 8 large cloves garlic
• 3 Tbs. olive oil
• 1 1/2 lb. baking potatoes, peeled and cut into cubes
• 1 1/2 lb. yams, peeled and cut into cubes
• 1/2 C. milk
• 1/4 C. butter or margarine
• 1/2 tsp. dried rosemary
• 1/2 C. grated Parmesan cheese
• Salt
• Ground black pepper

Preheat oven to 350 degrees. 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 20-30 minutes. Drain, reserving 1 C. 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 C. cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8x8x2" baking dish. Sprinkle with remaining cheese. Bake for 45 minutes, until heated through and golden on top. Yield: 10 servings