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Two-Cheese & Rosemary Mashed Potato Casserole

Two-Cheese & Rosemary Mashed Potato Casserole

If any vegetable has received a bad rap over the past decade or so, it’s the potato. In rapid fashion, the humble spud has been vilified as a high-carb, starchy side dish that should be banned from the plates of health seekers everywhere.

But here’s the thing, all these charges against the potato can be explained away in three words: guilty by association. It’s not the potato that’s the nutritional villain here; it’s the potato’s associates, the toppings! We’re talking about gobs of butter, ladles-full of gravy and a fistful of bacon bits. And, frying them up isn’t exactly in your heart’s best interest.

But take away or limit many of those unhealthy accouterments and what you end up with is a vegetable with an impressive nutritional content that includes 3-5 grams of fiber, tons of potassium and a boatload of Vitamin C, according to the Centers for Disease Control and Prevention (CDCP).

This doesn’t mean you have to eat your potato plain! There are recipes that take into consideration your pleasure in eating and your interest in nutrition.

One such recipe is our Two-Cheese & Rosemary Mashed Potato Casserole, a dish that’s perfect for the upcoming holidays. Better yet, you can make this dish ahead of time by covering the unbaked mashed potato mixture tightly with foil and then refrigerate for up to 24 hours. Just uncover it and bake for 40 to 50 minutes when you’re ready.

Each serving contains only 185 calories; 20 mg of cholesterol; 230 mg of sodium; 22 carbohydrates (minus 2 because of dietary fiber); and 9 grams of total fat.

Here’s what you’ll need to get started:

  • 10 medium Green Giant® Fresh 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

Preparation Directions:

  1. 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.

To see more dishes that highlight the delicious nature of our potatoes, take a look at our quick search recipe finder and continue to hone your home cooking skills.


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