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Two-Cheese and Rosemary Mashed Potato Casserole
Two-Cheese and Rosemary Mashed Potato Casserole
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Indulge in nostalgia with this comforting cheesy mashed potato casserole - perfect for easy meal prep.
Ingredients:
  • 10 medium potatoes, peeled and cut into 1- to 1 1/2-inch pieces (8 cups)
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 2 tablespoons margarine or butter, softened
  • 1/2 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon salt
  • 1 cup shredded Havarti cheese (4 ounces)
  • 1/2 cup shredded sharp Cheddar cheese (2 ounces)
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Preheat oven to 350°F. Grease a 1 1/2-quart casserole dish. Boil potatoes in a 4-quart Dutch oven with enough water (and salt, if desired) to cover until tender, about 10 minutes. Drain and shake potatoes in the Dutch oven over low heat to dry.
  • In a large bowl, mash the potatoes until perfectly smooth. Gradually add a little milk at a time, beating well after each addition until the potatoes are creamy and fluffy - the amount of milk needed can vary based on the type of potatoes used.
  • Mix in sour cream, margarine, rosemary, and salt until potatoes are fluffy. Fold in Havarti cheese and transfer to casserole dish. Top with Cheddar cheese before baking.
  • Bake without a cover for 30-35 minutes or until heated through, then garnish with fresh parsley.

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