Best 5 Twice Baked Rosemary Blue Potato Mash Recipes

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Welcome to a culinary journey where comforting textures, distinct flavors, and a touch of elegance come together to create the ultimate twice baked rosemary blue potato mash. Embark on a quest to discover the secrets behind this delectable dish, a harmonious blend of creamy mashed potatoes enhanced by the aromatic essence of rosemary and the tangy zest of blue cheese. As you delve into the culinary realm of this dish, you will unveil techniques to achieve the perfect balance of flavors, resulting in a masterpiece that will tantalize your taste buds and leave you craving for more. So, gather your ingredients, don your apron, and prepare to elevate your culinary skills as we guide you through the art of creating this extraordinary twice baked rosemary blue potato mash.

Here are our top 5 tried and tested recipes!

AMAZING TWICE-BAKED MASHED POTATO CASSEROLE



Amazing Twice-Baked Mashed Potato Casserole image

Everything you love about twice-baked potatoes in half the time and twice the flavor. My family drools over these potatoes and it's the best Thanksgiving recipe I know!

Provided by tcasa

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

3 pounds potatoes, peeled
butter-flavored cooking spray
¼ cup butter, or more if needed
¼ cup milk, or more as needed
salt and pepper to taste
4 ounces sour cream
1 cup shredded Cheddar cheese, divided
¼ pound bacon, cooked and crumbled
1 tablespoon chopped fresh chives

Steps:

  • Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.
  • Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.
  • Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 397.9 calories, Carbohydrate 41.3 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 5 g, Protein 12.6 g, SaturatedFat 12.3 g, Sodium 367.5 mg, Sugar 2.4 g

DOUBLE-BAKED MASHED POTATOES



Double-Baked Mashed Potatoes image

Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

2-1/2 pounds medium potatoes, peeled
1 cup sour cream
1/4 cup whole milk
2 tablespoons butter, melted
1-1/2 cups shredded cheddar cheese, divided
1/2 cup chopped onion
5 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.

Nutrition Facts : Calories 363 calories, Fat 21g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

TWICE BAKED MASHED POTATOES



Twice Baked Mashed Potatoes image

A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.

Provided by Kimber E

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 55m

Yield 10

Number Of Ingredients 7

6 Yukon Gold potatoes, peeled
¼ cup butter, softened
½ cup sour cream
½ (8 ounce) package cream cheese, softened
3 cups shredded Cheddar-Monterey Jack cheese blend, divided
2 tablespoons butter, cut into small pieces
1 tablespoon bacon bits, or more to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
  • Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 15.2 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 15.6 g, Sodium 318.7 mg

TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY



Twice-Baked Potatoes With Blue Cheese and Rosemary image

If you like blue cheese you will LOVE this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.

Provided by lazyme

Categories     Potato

Time 1h22m

Yield 6 serving(s)

Number Of Ingredients 8

60 ounces russet potatoes, rinsed, dried
1/4 cup sour cream
6 tablespoons sour cream
1/4 cup crumbled blue cheese (packed)
6 teaspoons crumbled blue cheese
1/4 cup butter, room temperature (1/2 stick)
2 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F
  • Pierce potatoes with toothpick or fork.
  • Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
  • Transfer to baking sheet; cool 5 minutes.
  • Cut off top third of each potato.
  • Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
  • Scoop flesh from tops; add to bowl. Discard tops.
  • Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
  • Season with salt and pepper.
  • Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
  • Preheat oven to 400°F
  • Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
  • Spoon 1 tablespoon sour cream atop each potato.
  • Sprinkle 1 teaspoon blue cheese over each potato and serve.
  • Variation:.
  • For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
  • Do-Ahead:.
  • Note that these potatoes keep for two days in the refrigerator.

TWICE-BAKED POTATOES WITH TWO CHEESES



Twice-Baked Potatoes with Two Cheeses image

Provided by Roy Finamore

Categories     Milk/Cream     Microwave     Cheese     Potato     Side     Bake     Vegetarian     High Fiber     Blue Cheese     Rosemary     Winter     Swiss Cheese     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 11- to 12-ounce russet potatoes
1/2 cup whole milk
2 teaspoons minced fresh rosemary
6 tablespoons (3/4 stick) butter, room temperature, divided
8 ounces Roquefort cheese, crumbled
Coarse kosher salt
4 ounces Gruyère cheese, grated

Steps:

  • Preheat oven to 350°F. Bake potatoes 30 minutes. Using fork, pierce potatoes in several places. Bake until tender, about 1 hour longer. Maintain oven temperature.
  • Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds; let steep 30 minutes.
  • Slicing lengthwise, cut top quarter off each potato. Scoop potato into large bowl, leaving about 1/4 inch of potato in skin. Scrapepotato out of tops; discard tops. Coarsely mash potato. Add 4 tablespoons butter; mash. Mash in milk mixture, then Roquefort cheese (mixture will be slightly stiff). Season with coarse salt and pepper.
  • Divide mashed potatoes among potato skins; transfer to rimmed baking sheet. Sprinkle Gruyère cheese over potatoes, pressing slightly to adhere. Dot with butter. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Bake potatoes until hot and tops begin to brown, about 30 minutes.

Tips:

  • For a richer flavor, roast the potatoes with olive oil, garlic, and rosemary before mashing them.
  • To make the dish ahead of time, prepare the potato mash and filling up to 2 days in advance. Store them separately in the refrigerator. When ready to serve, reheat the filling and mash separately, then combine and bake as directed.
  • For a crispy topping, sprinkle some grated Parmesan cheese or breadcrumbs on top of the casserole before baking.
  • If you don't have blue potatoes, you can use Yukon Gold or russet potatoes instead.
  • Serve the twice-baked potatoes as a main course or as a side dish with roasted chicken, grilled fish, or steak.

Conclusion:

This twice-baked rosemary blue potato mash is a delicious and elegant dish that is perfect for any occasion. The creamy and flavorful potato mash is topped with a crispy golden brown crust and filled with a savory mixture of cheese, bacon, and herbs. It's a surefire hit with family and friends alike!

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