Herbed Potato And Yam Bake


8 large cloves garlic
3 tablespoons olive oil
1 1/2 pounds baking potatoes, peeled and cut into cubes
1 1/2 pounds yams, peeled and cut into cubes
1/2 cup milk
1/4 cup butter or margarine
1/2 teaspoon dried rosemary
1/2 cup grated parmesan cheese
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 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 8x8x2 inch baking dish. Sprinkle with remaining cheese. Bake for 45
minutes, until heated through and golden on top.