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

Time 1h15m

Yield 12

Number Of Ingredients 9

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

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