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
Instructions
Heat oven to 350ºF. 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.
2 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).
3 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.
4 Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.
USE RED NEXT PAGE LINK BELOW FOR ANOTHER POTATO RECIPE.
This recipe calls for Havarti and Cheddar cheese, but I always prefer a mozzarella or a spicy pepper jack.. As long as it melts, you can substitute any cheese in this recipe.
Thanks to Betty Crocker Kitchens for this dripping cheesy take on an absolute must at the dinner table.
