Cheesy Rosemary Twice Baked Mashed Potatoes

By Ellie

10 Person

60 Minutes

0 Calories

Cheesy Rosemary Twice Baked Mashed Potatoes are a deliciously different way to enjoy your mashed potatoes.

Ingredients

½ tsp. freshly ground black pepper
1 - ½ tbsp. kosher salt
1 tbsp. chopped fresh rosemary
4 tbsp. unsalted butter, softened
½ - ¾ cup milk
½ cup plain Greek yogurt or sour cream (I used non fat Greek yogurt)
1 cup cheddar cheese, divided
(6) garlic cloves, smashed and peeled
3 lbs. yukon gold potatoes, peeled and cut into about 1" cubes

Method

01

Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it's at least 2" over the top of the potatoes. Cover, and heat over medium high heat until it comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes. Remove from heat, drain, and place the potatoes in a large bowl.
02

Preheat the oven to 350℉. Mash the potatoes with a potato masher or ricer until they reach the desired consistency. Add ½ cup of the cheese, the Greek yogurt, ½ cup of the milk, the butter, rosemary, 1 tablespoon of the salt, and pepper, and stir until combined. You may use the masher to combine the ingredients, but just make sure you don't over-mash or the potatoes may become gluey. Add as much of the remaining milk as desired and adjust the seasoning, if necessary.
03

Grease an 9x13" baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes. Serve immediately and enjoy!

Related Tags

Mashed Potatoes Recipes

Thanksgiving Side Dishes Recipes

Christmas Side Dishes

Cheesy Rosemary Twice Baked Mashed Potatoes

4.3

( By Ellie )

Cheesy Rosemary Twice Baked Mashed Potatoes are a deliciously different way to enjoy your mashed potatoes.

01 Information

Grade easy
Serving 10 servings
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

½ tsp. freshly ground black pepper

1 - ½ tbsp. kosher salt

1 tbsp. chopped fresh rosemary

4 tbsp. unsalted butter, softened

½ - ¾ cup milk

½ cup plain Greek yogurt or sour cream (I used non fat Greek yogurt)

1 cup cheddar cheese, divided

(6) garlic cloves, smashed and peeled

3 lbs. yukon gold potatoes, peeled and cut into about 1" cubes

03 Method

Step 1

Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it's at least 2" over the top of the potatoes. Cover, and heat over medium high heat until it comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes. Remove from heat, drain, and place the potatoes in a large bowl.

Step 2

Preheat the oven to 350℉. Mash the potatoes with a potato masher or ricer until they reach the desired consistency. Add ½ cup of the cheese, the Greek yogurt, ½ cup of the milk, the butter, rosemary, 1 tablespoon of the salt, and pepper, and stir until combined. You may use the masher to combine the ingredients, but just make sure you don't over-mash or the potatoes may become gluey. Add as much of the remaining milk as desired and adjust the seasoning, if necessary.

Step 3

Grease an 9x13" baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes. Serve immediately and enjoy!

04 Author