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.
Cheesy Rosemary Twice Baked Mashed Potatoes are creamy, cheesy mashed potatoes baked to perfection. They’re easy to make and may be prepped ahead!
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 recipe 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 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. 🙂
Serve these twice baked mashed potatoes with the following:
More potato recipes you’ll love:
- Crispy smashed baby potatoes
- Grilled potato salad
- Loaded baked potatoes by Delish
- Yukon gold garlic mashed potatoes
Cheesy Rosemary Twice Baked Mashed Potatoes
Ingredients
- 3 lbs. yukon gold potatoes peeled and cut into about 1" cubes
- 6 garlic cloves smashed and peeled
- 1 cup cheddar cheese divided
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 4 tablespoons unsalted butter softened
- 1 tablespoon chopped fresh rosemary
- Salt and pepper to taste
Instructions
- 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.
- Preheat the oven to 350 degrees. Mash the potatoes with a potato masher or ricer until they reach the desired consistency. Add 1/2 cup of the cheese, the Greek yogurt, 1/2 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 more milk as desired and adjust the seasoning, if necessary.
- 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 skim milk for this recipe, but you can use whole milk, half and half, or even heavy cream if you'd like richer potatoes.
- The Greek yogurt may be substituted with sour cream.
- Potatoes may also be served in individual gratin dishes, which will reduce the baking time to 15-20 minutes.
- Twice baked mashed 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!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
51 Comments on “Cheesy Rosemary Twice Baked Mashed Potatoes”
Goodness…so creamy and comforting! I love mashed potatoes made with yukon golds, as well! One of our family’s favorites!
My husband and boys would eat mashed potatoes every day if they could! And yukon golds certainly are the best. Thanks, Annie! 🙂
Yep, I definitely wouldn’t have any leftovers! These potatoes look like the ultimate comfort food and I love the touch of rosemary. I can see why you dreamt about them.
I’m pinning this one to try very soon! 🙂
I had to make a lot so we would have leftovers! haha Thanks, Sarah, and hope you’re having a great week! 🙂
Oh yum!!! These is no better combo than potatoes and cheese! I love everything about this dish!
You’re so right! Potatoes and cheese makes for the ultimate comfort food. Thanks, Annie!
You’re proving to me that mashed potatoes are still TOTALLY relevant after Thanksgiving 🙂 These look so creamy and delicious!
They are relevant after Thanksgiving! My family thinks they’re relevant every week. 🙂
Theese look SO cheesy and delicious. I have to try the recipe – nothing beats something as comforting as mashed potatoes with herbs and yummy salty cheese!
Thanks so much, Thalia, and I couldn’t agree more! 🙂
You have just upped my mashed potato game! I’m obsessed with mashed potatoes during the holidays but have never tried twice baked ones! I love all that cheese!
Thank you, Izzy! These were definitely my favorite and I love that I can make them ahead!
Girlfriend, you had me at cheesy, and then you lost me to drool right around twice baked potato. 🙂 These taters look fabulous! So perfect for the holiday or simply to accompany my weekend meal because they are too fabulous to save for a special occasion! All sorts of yummmmmm! Pinned! Cheers, Marcie! To a beautiful weekend!
You’re so funny! I definitely won’t be saving these for special occasions alone…they will make the middle of the week something special for sure! Thanks much, Cheyanne! 🙂
These mashed potatoes look AMAZING Marcie! I love amshed potatoes and you made them so much better by adding rosemary and cheese. Yum! 🙂
Thanks so much, Rachel! 🙂
So this is going to sound crazy but I only really discovered the wonder that is yukon gold potatoes about a year ago. I don’t know why I never bought them before! But I am completely obsessed now. These potatoes look fantastic Marcie – I love the rosemary!
I only discovered yukon golds a few years ago, and I swear it was a revelation! Obsessed is definitely a good word to describe how I much I love them, too. 🙂 Thanks, Ashley!
I am such a huge potato lover! I will take them anyway, but creamy mashed potatoes baked with cheese?!? Yes please!
I could eat potatoes in a different form every single day! Baked with cheese was certainly a nice change. haha Thanks, Ashley!
I love how you put a unique twist on mashed potatoes, Marcie! This is such a classic dish that I always have to have around for the holidays. The cheese and rosemary combination sounds amazing! Pinned!
Thank you, Gayle, and I appreciate the pin! 🙂
I LOVE twice baked mashed potatoes!!! potatoes will always have a place at our holiday table!!! love your Cheesy Rosemary Twice Baked Mashed Potatoes!!!
I don’t know why I’d never been exposed to twice baked mashed potatoes before a few months ago! They are life changing. 🙂 Thanks, Alice!
I keep meaning to try twice baked potatoes but I always get lazy and stop at the first bake lol! But all this cheese and goodness in this is making me think it’s worth it!
There’s definitely one extra step involved here, but they really are worth it! Thanks, Z! 🙂
Sounds like my house, Amy! 🙂
These mashed potatoes would definitely steal the show at any holiday table, they look incredible, Marcie! I’ve only tried making twice mashed potatoes once last year and I definitely need to try yours next! I love the rosemary and cheese combo!
Thanks so much, Kelly! These are definitely happening for Christmas. 🙂 Hope you’re having a great weekend!
I love mashed potatoes, and these twice mashed potatoes look super delicious, Marcie! Love how you made them so droolicious by adding rosemary and cheese. 🙂
This was a fun way to change up mashed potatoes. 🙂 Thanks, Anu!
Twice-baked mashed potatoes?? Now WHY have I never tried these?? They look completely amazing, Marcie! Love all the rosemary and cheesy goodness.. 🙂
I have no idea why it took me so long to be exposed to twice baked mashed potatoes, but better late than never! Thanks so much, Sarah! 🙂
Love potatoes and these sound so good. Twice baked and all the goodness, looks so creamy. I haven’t made mashed potatoes in a while and these is almost screaming at me to go make some. Looks amazing Marcie. Pinning.
That video on potatoes, so so so good.
Have a wonderful weekend dear.
Thank you, Ash! I think this is my favorite way to eat mashed potatoes, and it’s so nice that they can be made ahead. 🙂 Have yourself a wonderful weekend!
Hi Marcie, I’m a potato fiend and this dish does look dreamy.
I am too! Thanks, Cheri! 🙂
I saw these on Pinterest today and pinned the heck out of these. Looks like a perfect cheesy recipe!
Haha — thanks for pinning the heck out them, Pamela! Enjoy your weekend! 🙂
I am wild about potatoes. I like rice, but never got really warm and fuzzy about rice dishes.
Potatoes are comfort. I particularly like the Yukons. I can easily just have a side salad and mashed
potatoes for dinner——and these of course are very very special mashed potatoes.
While I’ve always loved rice, there’s something about potatoes that’s even more comforting. Especially when cheese is involved, right? 🙂 Thanks, Carol!
Sign me up for twice baked potatoes anyday, especially these!
I’ve signed you up, Jocelyn, and I’m right there with ya! 🙂
Seriously, I don’t even need anything else … just give me the cheesy rosemary twice baked potatoes and I’ll be in heaven!
Haha…I feel the same way! 🙂
Honestly, I’m not always a huge fan of mashed potatoes, but these ones look fantastic!!!
Mashed potatoes can be so boring, but not these! Thanks, Cathy! 🙂
Hi
When is the rosemary incorporated into this recipe.
Sorry about that, Jackie — the Rosemary gets incorporated with the butter and Greek yogurt. I will modify the recipe to reflect that in just a bit, and thank you for bringing this to my attention!
Hello and Merry Christmas. Unfortunately I purchased Idaho organic potatoes instead of Yukon Gold. Will the consistency be different with Idaho potatoes? Thanks for the recipe!
Hi Clasina! I’m assuming Idaho potatoes are more like russet potatoes? Russets aren’t as creamy as Yukon golds, but with all the creaminess going on in these twice baked mashed potatoes, I don’t think it will be an issue at all! Merry Christmas, and I hope you enjoy the potatoes!