Twice Baked Rosemary and Cheese Potatoes
Ingredients
- 3 lbs. yukon gold potatoes, peeled and cut into about 1" cubes
- (6) garlic cloves, smashed and peeled
- 1 cup cheddar cheese, divided
- ½ cup plain Greek yogurt or sour cream (I used non fat Greek yogurt)
- ½ - ¾ cup milk*
- 4 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh rosemary
- 1 - ½ tablespoons kosher salt*
- ½ teaspoon freshly ground black pepper
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