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:

• Pan seared steak
• Roasted turkey breast
• Slow cooker ham
• Spatchcock chicken

More potato recipes you’ll love:

• Crispy smashed baby potatoes
• Grilled potato salad
• Loaded baked potatoes by Delish
• Yukon gold garlic mashed potatoes

Cheesy Twice Baked Mashed Potatoes

Servings: 8 servings

Prep Time: 15 mins

Cook Time: 45 mins

Additional Time: 0 mins

Total Time: 1 hr

Cheesy rosemary twice baked mashed potatoes are creamy, cheesy mashed potatoes baked to perfection. They're easy to make and may be prepped ahead!

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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 sour cream or sub with Greek yogurt
• 1/2 cup milk
• 4 tablespoons unsalted butter softened
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon kosher salt plus more to taste (use 1/2 the amount of regular salt)
• 1/2 teaspoon black pepper or to taste

Instructions 

• Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it covers the potatoes by 2". Cover, and heat over medium high heat until the water comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes.
• Preheat the oven to 350 degrees F. Drain the potatoes well in a colander then place back in the empty pot. Mash the potatoes with a potato masher or ricer until they reach the desired consistency.
• Add 1/2 cup of the cheese, sour cream, milk, butter, rosemary, salt and pepper and stir until well to combine. Add more milk as desired, then taste 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

• Pro tip:  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!
• Whole milk or half and half work well in this recipe, 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.
• Store leftovers in the refrigerator for up to 3 days.

Nutrition

Calories: 291kcal, Carbohydrates: 39g, Protein: 10g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 32mg, Sodium: 131mg, Fiber: 4g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dishes

Cuisine: American

Author: Marcie

Keyword: twice baked mashed potato recipe, twice baked mashed potatoes

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