Rosemary Cheddar Mashed Potato Casserole is a delicious and easy to make side dish and it’s perfect to go with your holiday meal! Creamy mashed potatoes with hints of rosemary and topped with a crisp, cheesy, cracker crumb topping.
Thanks to Milton’s Craft Bakers for sponsoring this post. As always, all opinions are my own.
Fall is in full swing and so is comfort food. For main dishes we’ve been enjoying chicken and wild rice soup and this brussels sprouts and bacon pesto pasta. When I need a side dish to go with dinner, my go-to’s are cranberry apple quinoa salad and the recipe I’m sharing today, rosemary cheddar mashed potato casserole.
Mashed potatoes on their own have always been a comfort food favorite of mine, but this rosemary cheddar mashed potato casserole is next level! It’s creamy and cheesy. It has a delicious, but not overpowering rosemary flavor. But, best of all is the melted cheese and crispy cracker crumb topping.
Ingredients Needed to Make Rosemary Cheddar Mashed Potato Casserole
- Yukon gold potatoes or russet potatoes
- Plain greek yogurt
- Fresh rosemary
- Cheddar Cheese
- Garlic and onion powder
- Milton’s Organic Cheesy Cheddars
How to Make Rosemary Cheddar Mashed Potato Casserole
To make the mashed potato casserole, start by chopping up the potatoes into large chunks and putting them in a large pot with cold water and salt. Bring it to a boil and cook them until they’re fork tender. Drain the potatoes and then mash them.
Add in milk, Greek yogurt, onion and garlic powder, salt and pepper, finely chopped fresh rosemary, and shredded cheddar cheese. Keep mashing until the potatoes are creamy and the consistency of your liking. Taste as you go and add more seasoning, milk or Greek yogurt if needed. Pour the mashed potatoes into a greased casserole dish and top them with more shredded cheddar cheese and the cheesy cracker topping.
How to Make the Cheesy Cheddar Cracker Topping
The cracker crumb topping is made with Milton’s Organic Cheesy Cheddars White Cheddar. If you’d prefer you could also use their regular Cheesy Cheddars or their Hot and Spicy flavor. If you’re in Colorado you can find all the flavors at Safeway stores or they’re available on Amazon. These crackers have a great real cheddar cheese flavor, they’re crisp and crunchy and taste so much better than the cheddar crackers we had growing up. As an added bonus, the crackers are certified organic, non-GMO project verified and rBST-Free.
If you have a food processor put the crackers in there, if not use a resealable freezer bag and a rolling pin to finely crush them. Once the crackers are crushed into crumbs add in a little melted butter and finely chopped fresh rosemary. Pulse them in with the food processor or pour the crumbs, melted butter and rosemary into a bowl and stir together until combined.
Sprinkle the topping evenly over the mashed potato casserole and then cover the baking dish with foil. The casserole bakes for about 30 minutes and then you’ll remove the foil and broil it until the cracker crumb topping turns golden brown.
Can I Make the Mashed Potato Casserole Ahead of Time?
Yes and you can also use leftover mashed potatoes. If you plan to make this ahead of time, make the mashed potato part of the casserole and top it with shredded cheese. Don’t add the cracker crumb topping to the casserole until you’re ready to bake it. The casserole can be made 1-2 days ahead of time. Be sure to let it set out on the countertop and come to room temperature before baking. This usually takes 30-60 minutes.
The Best Kind of Potato for Mashed Potatoes
Yukon Golds are the best potato to use for mashed potatoes in my opinion. These potatoes are thin skinned, which mean no peeling unless you are totally opposed to skin. They are moderately starchy and have more flavor compared to russet potatoes. They yield a creamier mash and have a naturally buttery flavor.
- 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 Milton’s Organic Cheesy Cheddars White Cheddar
- 1 tablespoon butter, melted
- 1/2 teaspoon finely chopped rosemary
- 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.
Amount Per Serving: Calories: 305Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 184mgCarbohydrates: 48gFiber: 5gSugar: 5gProtein: 13g