The reason there haven’t really been any recipe updates is because I wasn’t cooking for awhile. I sprained my ankle very badly about two and a half weeks ago and have been incapable of standing long enough to put dinner on the table. Because of this, I spent many nights laying on the couch directing Matt what to do from my immobile position.
The first meal I made after being able to stand long enough was pork chops and mashed potatoes. I was so happy with these mashed potatoes and it was more than just the fact that I could stand. Seriously, these are the best mashers I’ve ever tasted. I will make them again (and again and again and again.)
Mashed Potatoes and Sweet Potato
2 cloves garlic
1 tbsp olive oil
3 red potatoes, peeled and cubed
1/2 large sweet potato, peeled and cubed
2 tbsp skim milk
1 tbsp unsalted butter
1/8 tsp dried rosemary
2 tbsp grated Parmesan
1. Preheat your oven to 350. Place the garlic in a small ovenproof dish and drizzle with olive oil. Roast for 30 minutes. Cool and peel.
2. While the garlic is roasting cook the potatoes and sweet potatoes in a large pot of water until tender, about 30 minutes.
3. Place the potatoes in a large bowl. Add the milk, butter, rosemary, and garlic. Mash until smooth. Mix in the cheese.
4. Transfer to a baking dish. Bake for 45 minutes.