Two Cheese Rosemary Mashed Potatoes

A friend hosting the holidays for the first time this year asked for a mashed potato alternative she could make ahead of time. This dish checks all the boxes (and explains why it’s been a holiday staple for more years than I probably want to admit). It satisfies anyone craving classic mashed potatoes, brings in wonderful seasonal flavor, and can be made the day before. And honestly, it pairs perfectly with just about any meat you’re serving.

Let’s Cook!

• Place potatoes in a Dutch oven and add enough water to cover. Cover and heat to boiling. Simmer until potatoes are tender. Drain.
• Mash potatoes until no lumps remain.
• Add milk in small amounts, beating after each addition until smooth.
• Add sour cream, butter, rosemary, salt, pepper, and Havarti cheese.
• Spoon into a casserole dish*. Sprinkle with cheddar cheese.
• Cover with foil and refrigerate up to one day.

* You can bake these at 350°F for one hour in the casserole dish, or transfer the potatoes to a slow cooker and let them warm on low for about 3-4 hours (perfect for keeping them warm while everything else comes together and saves you oven space).

Every year my family asks why I don’t make these more often. The answer? It makes enough to feed at least 12 people! But the rosemary really does make the house smell like Christmas! And that melty cheese? Just the perfect amount of decadence.

What’s your favorite twist on a holiday classic? Let us know!

Eat well, Friends!

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