Cheesy Rosemary Twice Baked Mashed Potatoes

This post is sponsored by the U.S. Potato Board and Honest Cooking.  All opinions expressed here are my own. #9thWonder

Cheesy Rosemary Twice Baked Mashed Potatoes are creamy, cheesy mashed yukon gold potatoes with chopped fresh rosemary.  They’re a creative twist on mashed potatoes that no one will soon forget!

It’s the holiday season, and we all know what that means — food, and plenty of it.  Not just any food, however — we want unique holiday-worthy dishes that are going to make our meals extra memorable.  These Cheesy Rosemary Twice Baked Mashed Potatoes do that single-handedly!

I think it’s easy to say that potatoes are a staple for most people.  They’re comfort food that’s just perfect for this time of year, but they’re also high in vitamin C and potassium, and they’re naturally gluten and fat-free.  Potatoes are so versatile, too.  They can be baked, roasted, boiled, grilled and fried, and you can use them to make hash browns, gratins, soups, frittatas, and obviously, mashed potatoes.  There aren’t too many things you can’t do with potatoes…any way you slice them, they’re always wonderful. 🙂

I make mashed potatoes often because my husband and two sons request them often.  I always, always use yukon gold potatoes, because they result in the creamiest mashed potatoes ever.

When I thought about how to take mashed potatoes to a new level, I knew I had to recreate a twice baked mashed potato dish that I’d enjoyed at nearby restaurant this year.  It was the first time I’d ever had anything like them, and I’d go so far as to say I even dreamt about them.

This version is quite dreamy, too. 🙂

These Cheesy Rosemary Twice Baked Mashed Potatoes look and taste indulgent, but they’re actually a bit lighter than the average.  There’s just enough butter for flavor here, and I used full fat cheddar cheese, but I used skim milk instead of heavy cream and swapped out the sour cream for non fat Greek yogurt.  I think these are just rich and cheesy enough, without weighing you down.

Rosemary is one of my favorite herbs to pair with potatoes, and it’s the perfect compliment to the creamy, cheesy potatoes.  I prefer to use fresh rosemary here, but you can definitely use dried in a pinch.

These twice baked mashed potatoes are just as easy as mashed potatoes, and if you aren’t sold on them already — you can make them ahead of time and bake them off later.  Did I mention that they make great leftovers too?

They most certainly do…not that you’re going to have any. 🙂

These Cheesy Rosemary Twice Baked Mashed Potatoes take classic mashed potatoes to an exciting new level, and they’ll be a hit at your next holiday gathering.

Potatoes…you can do no wrong. 🙂

For another delicious recipe, be sure to check out the video below!

Danish Inspired Caramelized Fingerling Potatoes Recipe from Honest Cooking on Vimeo.

Cheesy Rosemary Twice Baked Mashed Potatoes

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

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

Author: Flavor the Moments

Serves: 10-12 servings

Ingredients

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

Instructions

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.
2. Preheat the oven to 350 degrees. 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.
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!

Notes

*I used kosher salt in this recipe, which is milder than table salt or sea salt. If you use a salt other than kosher salt, be sure and use less.
*I used skim milk for this recipe, but you can use whole milk, half and half, or even heavy cream if you'd like richer potatoes.
Potatoes may also be served in individual gratin dishes, which will reduce the baking time to 15-20 minutes.
These potatoes may be made in advance. Simply cover with plastic wrap and chill in the refrigerator until ready to bake. Remove the plastic wrap, bake, and serve!
Recipe by Flavor the Moments.

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