Mashed Potato Casserole with Rosemary Cheddar Crunch Topping
Ingredients
- 2# Peeled Yukon Potatoes, peeled, large cut
- 1T Kosher Salt
- ½ C Sour Cream
- ½ Stick Butter, soft
- 2T Fresh Parsley, chopped
- 1 C Adams Reserve Cheddar, grated
- Rosemary Cheddar Crumb Topping (Makes 1 ½ Cups)
- 1C Coarse Breadcrumbs
- 1C Adams Reserve Cheddar, grated
- 2T Fresh Parsley, chopped
- 1T Fresh Rosemary, chopped
- ⅛ t Fresh Ground Black Pepper
- ¼ t Kosher Salt
- 1T Extra Virgin Olive Oil
Instructions
- In a medium sauce pan cover the potatoes with 2” of water and add in the salt. Bring to a simmer and simmer until tender.
- Drain and transfer to a stand mixer or a mixing bowl. Add in the parsley, sour cream and butter and mix with the stand mixer or hand beater.
- Combine topping ingredients in a mixing bowl and thoroughly rub together with your hands.
- Preheat the oven to 375F. Spread the herby crumbs on top of the mashed potatoes and place in the oven. Cook for 20 to 30 minutes or until bubbly and golden brown. Serve warm.
- Servings : Serves 4 to 6 People
- Course : Side Dishes
- Recipe Type : Casserole, Comfort Food, Entertaining, Holiday, Potatoes, Vegetarian/Vegetable
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