Rosemary Potato Casserole

Rosemary Potato Casserole

Miz Helen's Kitchen


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


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.