Rosemary Potato Casserole
Miz Helen's Kitchen
Ingredients
3 to 4 pounds Irish Potatoes
8 green onions with tops, chopped
2 cups cheddar cheese, shredded
8 tablespoons butter
2 cups sour cream
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh rosemary, chopped
Directions
Option: The peeling can be left on the potatoes or you can peel them.
Chop the potatoes in large chunks, place them in a large stew pot and cover with salty water.
Boil the potatoes until tender. Drain the water from the potatoes then mash the potatoes. I like to leave the chunks in the potatoes.
Add 6 tablespoons of the butter and mix until the butter is melted.
Add 1 cup of the cheese, onions, salt, pepper, rosemary and sour cream, mix well.
Place in a buttered baking dish and cover the casserole with the remaining cheese.
Bake at 400 degrees until the cheese is melted on top.
Garnish with green onion tops and rosemary.
Option: Can add cooked bacon or other herbs and spices.
Enjoy!