Rosemary Cheddar Mashed Potato Casserole

• servings: 8 servings
• active time: 20 minutes
• total time: 15 minutes

Ingredients

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 cracker crumbs, (butter crackers work well)

1 tablespoon butter, (melted)

1/2 teaspoon finely chopped rosemary

Directions

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.

Nutrition

• Calories: 305 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Cholesterol: 21 mg
• Sodium: 184 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 13 g