Rosemary Cheddar Mashed Potato Casserole

Name: Rosemary Cheddar Mashed Potato Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 15 min
Yield: 8 servings
Ingredients: 3 1/2 pounds Yukon gold potatoes; 1 cup low fat milk; 1 1/4 cups plain Greek yogurt; 1 cup shredded cheddar cheese; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Kosher salt and fresh ground black pepper to taste; 1/2 cup cracker crumbs; 1 tablespoon Butter; 1/2 teaspoon finely chopped rosemary

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
15 mins
Servings
8 servings
Calories
305 kcal
Course
Side Dish, Main Course
Cuisine
American

Rosemary Cheddar Mashed Potato Casserole

Lindsey Herring

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This mashed potato casserole is made with creamy mashed potatoes, rosemary, and topped with a crisp, cheesy, cracker crumb topping.

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Ingredients

Servings

3 1/2 pounds Yukon gold potatoes
1 cup low fat milk
1 1/4 cups plain Greek yogurt, I used 2%
1 cup shredded cheddar cheese, divided
2 teaspoons finely chopped fresh rosemary
1 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and fresh ground black pepper to taste
1/2 cup cracker crumbs, butter crackers work well
1 tablespoon Butter, melted
1/2 teaspoon finely chopped rosemary

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Instructions

Preheat oven to 375° F. And spray a 9x13 baking dish with cooking spray. Set aside.
Add the crackers and chopped rosemary to the bowl of a food processor and pulse until you have fine crumbs. If you don’t have a food processor, place the crackers and rosemary into a resealable freezer bag and use a rolling pin to roll over them until you have fine crumbs.
Pour the melted butter into the bowl of the food processor and pulse until the crumbs start to stick together. It should look like wet sand. If you aren’t using a food processor pour the crumb mixture into a bowl, add in the melted butter and stir together until combined.
Place the chopped potatoes in a large pot and fill the pot with cold water about an inch above the potatoes. Add a generous amount of salt to the water and bring to a boil. Once boiling reduce the heat to medium-high so that the potatoes maintain a boil. Cook for 10-15 minutes or until a knife inserted into the potato releases easily.
Drain the potatoes and place them back in the pot. Use a potato masher to start breaking them up and then add in the milk, Greek yogurt, rosemary, garlic and onion powder and a 1/2 cup of shredded cheddar cheese. Continue to mash until your desired consistency is reached. Add more milk or yogurt as needed if the potatoes seem dry. Taste for seasoning and then pour the mashed potatoes into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheese and sprinkle the cracker crumb topping all over the top.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and turn the oven on to broil. Broil for 3-5 minutes or until the crumb topping is golden brown and crispy. Serve immediately.

Nutrition Information

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Calories 305kcal (15%) Carbohydrates 48g (16%) Protein 13g (26%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 21mg (7%) Sodium 184mg (8%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 305 kcal

% Daily Value*

Calories	305kcal	15%
Carbohydrates	48g	16%
Protein	13g	26%
Fat	7g	11%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Cholesterol	21mg	7%
Sodium	184mg	8%
Fiber	5g	20%
Sugar	5g	10%