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Twice Baked Rosemary and Cheese Potatoes

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Potato Type: Yellow
Cuisine: American
Prep Method: BakedBoiled


Side Dish

Prep Time

15 Mins

Cook Time

45 Mins


Serves 10


Serve a new dish of mashed potatoes this year. Twice baked yellow mashed potatoes with rosemary and cheese are creamy, delicious and sure to be a hit.


  • 3 lbs. yellow potatoes, peeled and cut into about 1″ cubes
  • 6 garlic cloves, smashed and peeled
  • 1 cup cheddar cheese, divided
  • ½ cup non fat plain Greek yogurt or sour cream
  • ½ – ¾ cup milk*
  • 4 Tablespoons unsalted butter, softened
  • 1 Tablespoon chopped fresh rosemary
  • 1 – ½ Tablespoons kosher salt*
  • ½ teaspoon freshly ground black pepper


  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!


  • 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


How to make this recipe with dehydrated potatoes: Replace step 1 in the recipe for the following and replace the ingredients with 4 cups of mashed potatoes made with dehydrated mashed potatoes. To make 6 cups of prepared mashed potatoes from dehydrated potatoes you will need the following: 3-1/3 cup water, 1-1/2 teaspoon salt, 1-1/2 cup cold milk, 3-1/3 cup potato flakes.  Combine the water, and salt together in a medium saucepan and bring to a boil.  Remove from the heat and add the cold milk gently stir in the potato flakes. Allow the potatoes to stand for a few moments before fluffing with a fork. Melt the butter in a small skillet over medium heat; once melted, add 1 clove of garlic minced and cook for 1 minute, stirring constantly. Once the garlic is soft about 45 seconds to a minute, stir the garlic and the butter into the potatoes.  Proceed with the recipe starting with step 2 – but ignoring this sentence “Mash the potatoes with a potato masher or ricer until they reach the desired consistency”.

  • Because the prepared mashed potatoes already have butter, milk, and garlic these steps do not need to be added.  The recipe does need to be adjusted slightly for the cheese, rosemary and nonfat Greek yogurt.  Only use 2/3 cup of cheddar cheese, 1/3 cup of Greek yogurt, and 2 teaspoons of chopped fresh rosemary.


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Pebbles Fay

Looks good and may try with thyme as rosemary is not my fav.


Pebbles Fay

Looks good and may try with thyme as rosemary is not my fav.


Looks Great going too have to make this Dish.



Looks Great going too have to make this Dish.

Nutrition Facts Per Serving















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