Best 6 Two Cheese And Rosemary Mashed Potato Casserole Recipes

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Are you searching for a delectable and hearty dish to impress your family and friends? Look no further! Our two cheese and rosemary mashed potato casserole is the ultimate comfort food that combines the creamy goodness of mashed potatoes with the rich flavors of two types of cheese and the aromatic herbs of rosemary. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more. In this recipe, we'll guide you through each step to create a casserole that's not only visually appealing but also bursting with flavor. So gather your ingredients, preheat your oven, and let's dive into the world of cheesy, rosemary-infused mashed potato bliss.

Let's cook with our recipes!

TWO-CHEESE AND ROSEMARY MASHED POTATO CASSEROLE



Two-Cheese and Rosemary Mashed Potato Casserole image

Bring back memories of grandma's hearty meals with this cheesy mashed potato casserole. You'll love the make-ahead tip.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 12

Number Of Ingredients 9

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

Steps:

  • Heat oven to 350°F. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
  • In large bowl, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
  • Add sour cream, margarine, rosemary and salt. Beat vigorously until potatoes are light and fluffy. Stir in Havarti cheese. Spoon into casserole. Sprinkle with Cheddar cheese.
  • Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.

Nutrition Facts : Calories 185, Carbohydrate 22 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 230 mg

CHEESY-TOPPED MASHED POTATO CASSEROLE



Cheesy-Topped Mashed Potato Casserole image

Whip up this easy potato side dish in no time, with instant mashed potatoes, cheese, and a no-fuss crunchy cracker topping.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 8

1 cup hot water
1/4 cup milk
2 tablespoons butter or margarine
1 1/3 cups Betty Crocker™ mashed potatoes
1 tablespoon chopped fresh chives, if desired
1/2 cup bite-size cheese crackers
1/4 cup shredded Cheddar cheese (1 oz)
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 375°F. In ungreased 1-quart casserole, mix hot water, milk, 2 tablespoons butter and the mashed potato mix. Cover with plastic wrap, turning back one side to vent steam. Microwave on High 2 to 4 minutes or until moistened.
  • Whip potatoes with fork until fluffy; stir in chives. Smooth top of potato mixture with rubber spatula.
  • Crush crackers. In small bowl, mix crushed crackers, cheese and 2 tablespoons melted butter; sprinkle over top of potatoes.
  • Bake 10 to 15 minutes or until potatoes are hot and topping is crisp.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 1 g, TransFat 1 g

TWO-CHEESE AND ROSEMARY MASHED POTATO CASSEROLE



Two-Cheese and Rosemary Mashed Potato Casserole image

Bring back memories of grandma's hearty meals with this cheesy mashed potato casserole. Pairs beautifully with ham, chicken, or turkey. Havarti cheese can usually be found in the deli (with the Goudas and Feta) section of almost any grocery store and is well worth using. The smoky flavor can not be beat.

Provided by Lizzymommy

Categories     Potato

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

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 2 tablespoons butter, softened
1/2 teaspoon fresh rosemary, finely chopped
1/2 teaspoon salt
1 cup havarti cheese, shredded (4 ounces)
1/2 cup sharp cheddar cheese, shredded (2 ounces)
1 tablespoon fresh parsley, chopped

Steps:

  • Heat oven to 350ºF. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
  • In large bowl, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
  • Add sour cream, margarine, rosemary and salt. Beat vigorously until potatoes are light and fluffy. Stir in Havarti cheese. Spoon into casserole. Sprinkle with Cheddar cheese.
  • Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.
  • To make ahead of time, cover unbaked mashed potato mixture tightly with foil and refrigerate no longer than 24 hours. Uncover and bake 40 to 50 minutes.
  • This recipe is great to double for those hearty appetites! Cook the potatoes in Dutch oven. Use 3-quart casserole and bake uncovered 35 to 40 minutes. If you make it ahead and refrigerate, bake 40 to 50 minutes.

Nutrition Facts : Calories 200.9, Fat 6.1, SaturatedFat 2.9, Cholesterol 12.1, Sodium 174.3, Carbohydrate 32.1, Fiber 3.9, Sugar 1.8, Protein 5.5

TWICE-BAKED POTATO CASSEROLE



Twice-Baked Potato Casserole image

Easy and delicious! Always a favorite with everyone!

Provided by JillNicole

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h5m

Yield 10

Number Of Ingredients 8

1 teaspoon butter
10 russet potatoes, peeled and cubed
salt to taste
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
2 cups shredded Cheddar cheese, divided
1 (3 ounce) package real bacon bits
2 tablespoons chopped chives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
  • Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
  • Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 g

CHEESY ROSEMARY POTATOES



Cheesy Rosemary Potatoes image

Turning plain potatoes into spectacular spuds is what happens whenever I follow this recipe. The cheese and seasonings make them rich and flavorful.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8-10 servings.

Number Of Ingredients 11

1 medium onion, thinly sliced
3 to 4 garlic cloves, minced
1 tablespoon olive oil
4 large potatoes, peeled and diced
1 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 teaspoon grated lemon zest
2 cups shredded cheddar cheese, divided
1/4 cup dry bread crumbs
1 tablespoon butter, melted
1/2 teaspoon dried rosemary, crushed

Steps:

  • In a large skillet or saucepan, saute onion and garlic in oil until tender. Add potatoes, seasoned salt, pepper and lemon zest. Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish. Sprinkle with 1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400° for 40 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.

Nutrition Facts :

TWICE-BAKED CHEESY POTATO CASSEROLE



Twice-Baked Cheesy Potato Casserole image

Twice-baked potatoes, without the skins.

Provided by maddysmom

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h

Yield 8

Number Of Ingredients 10

4 large baking potatoes
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup butter, divided
¼ cup milk
¼ cup cream cheese, softened
¼ cup chopped fresh chives, or to taste
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.
  • Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks.
  • Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 34 g, Cholesterol 77.4 mg, Fat 27.5 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 17.3 g, Sodium 573.1 mg, Sugar 2 g

Tips:

  • Selecting the Right Potatoes: Choose starchy potatoes like Russet or Yukon Gold for a creamy texture. Avoid waxy potatoes like Red Bliss, which tend to hold their shape and won't mash well.
  • Proper Boiling: Ensure the potatoes are fully submerged in salted water and bring to a boil. Reduce heat to medium-low and simmer until tender. Avoid overcooking, as this can make them gluey.
  • Draining and Mashing: Drain the potatoes thoroughly to remove excess water. Use a potato ricer or masher to achieve a smooth and lump-free consistency. Avoid using a blender or food processor, as this can overwork the potatoes and make them gummy.
  • Butter and Milk: Use high-quality unsalted butter and whole milk for richer flavor. Add the butter and milk gradually, starting with a small amount and increasing as needed until you reach the desired consistency.
  • Seasoning: Don't be afraid to season your mashed potatoes generously. Salt and pepper are essential, but you can also add garlic powder, onion powder, paprika, or fresh herbs like rosemary or thyme for extra flavor.
  • Incorporating Cheese: Use a combination of cheeses for a more complex flavor. Cheddar and Parmesan are classic choices, but you can also experiment with Gruyère, Gouda, or Asiago. Add the cheese gradually and stir until melted and evenly distributed.

Conclusion:

Two-cheese and rosemary mashed potato casserole is an indulgent side dish that elevates any meal. With its creamy texture, cheesy flavor, and aromatic rosemary, it's sure to be a hit. By following the tips above, you can create a delicious and memorable mashed potato casserole that will impress your family and friends. Remember to use high-quality ingredients, season generously, and bake until golden brown and bubbly. Enjoy this comforting and flavorful dish as a perfect accompaniment to your favorite main courses.

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