What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Havarti Mashed Potatoes! The best kept secret for staying organized during the flurry of activity of family gatherings is “make-ahead” recipes that have the oven doing most of the work. By creating this side dish the day before, you eliminate everyone hovering in the kitchen while you whip it up at the last minute. And leftovers are a breeze because they automatically become Divine Duchess Potatoes.* Do yourself a favor, enjoy that glass of wine with your guests while the mashed potatoes bake in the oven.
HAVARTI MASHED POTATOES
10 potatoes, peeled and cut up
4 tablespoons butter, softened
1/2 cup milk
1/2 cup yogurt
1/2 teaspoon rosemary
1/2 teaspoon sea salt
1/8 teaspoon cracked black pepper
1 cup Havarti cheese, shredded
1/2 cup extra sharp cheddar cheese, finely shredded
1 tablespoon parsley
Preheat oven to 350°. Grease a 1 1/2 quart casserole dish. Place potatoes in a 4 quart pan. Cover with water. Salt if desired. Heat to boiling; reduce heat to medium-low and cook potatoes until tender, about 15 minutes. Drain well. Add butter and mash. Slowly add milk beating slowly to eliminate lumps. Add yogurt, rosemary, salt, and pepper. Beat vigorously until potatoes are fluffy. Fold in Havarti cheese. Transfer to casserole dish and top with cheddar cheese. Bake uncovered 30-35 minutes. Garnish with parsley.
*Leftovers can be used to make Divine Duchess Potatoes. See link