Twice Baked Rosemary and Cheese Potatoes

1. Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it’s at least 2″ over the top of the potatoes. Cover, and heat over medium high heat until it comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes. Remove from heat, drain, and place the potatoes in a large bowl.
2. Preheat the oven to 350°F. Mash the potatoes with a potato masher or ricer until they reach the desired consistency. Add ½ cup of the cheese, the Greek yogurt, ½ cup of the milk, the butter, the rosemary 1 tablespoon of the salt, and pepper, and stir until combined. You may use the masher to combine the ingredients, but just make sure you don’t over-mash or the potatoes may become gluey. Add as much of the remaining milk as desired and adjust the seasoning, if necessary.
3. Grease an 9×13″ baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes. Serve immediately and enjoy!

Notes

• Kosher salt was used in this recipe, which is milder than table salt or sea salt. If you use a salt other than kosher salt, be sure and use less.
• Skim milk was used for this recipe, but you can use whole milk, half and half, or even heavy cream if you’d like richer potatoes.
• Potatoes may also be served in individual gratin dishes, which will reduce the baking time to 15-20 minutes.
• These potatoes may be made in advance. Simply cover with plastic wrap and chill in the refrigerator until ready to bake. Remove the plastic wrap, bake, and serve!

See our: Loaded Twice Baked Potato Casserole