Description
Rich and creamy Blue Cheese Mashed Potatoes featuring tender russet potatoes blended with aromatic garlic rosemary butter and tangy blue cheese, baked to perfection for a deliciously comforting side dish.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes (peeled and cubed)
Butter and Seasonings
- 6 tablespoons unsalted butter
- 2 cloves garlic (crushed)
- 1 teaspoon ground black pepper
- 1 teaspoon steak seasoning
- 1 teaspoon kosher salt
- 1 tablespoon fresh rosemary (chopped)
Cheese
- 4 ounces blue cheese crumbles
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the mashed potatoes.
- Boil Potatoes: Place the peeled and cubed potatoes in a large pot of boiling water. Cook for 15 minutes, or until the potatoes are fork tender and easily mashed.
- Prepare Garlic Rosemary Butter: While the potatoes cook, melt the unsalted butter in a small skillet over medium heat. Add the crushed garlic, ground black pepper, steak seasoning, kosher salt, and chopped rosemary. Reduce the heat to low and let the flavors infuse together for 5 to 10 minutes.
- Drain and Mash Potatoes: Once potatoes are tender, drain them well and return to the pot over low heat. Use an electric hand mixer to mash the potatoes until smooth and creamy.
- Mix in Flavored Butter and Blue Cheese: Fold the garlic rosemary butter and half of the blue cheese crumbles into the mashed potatoes until evenly incorporated.
- Assemble for Baking: Transfer the mashed potatoes into an oven-safe bowl or casserole dish. Sprinkle the remaining blue cheese crumbles evenly on top.
- Bake: Place the dish in the preheated oven and bake for 5 to 7 minutes, allowing the blue cheese on top to melt and slightly brown, enhancing the flavor.
Notes
- Use russet potatoes for the best texture when mashing.
- Adjust the amount of blue cheese to taste for stronger or milder flavor.
- For creamier potatoes, add a splash of milk or cream while mashing if desired.
- Be careful not to overcook potatoes to avoid a watery consistency.
- This recipe pairs well with grilled meats or roasted vegetables.
