Best Blue Cheese Mashed Potatoes Recipes

BLUE CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
• Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

MASHED POTATOES WITH BLUE CHEESE

Steps:

• Place potatoes into a large pot and cover with cold water. Add about 1 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer until fork-tender, about 20 minutes. Drain well.
• Heat cream and butter together in a saucepan over medium-low heat, 3 to 5 minutes. Stir in blue cheese until smooth. Add sauce to potatoes and mash together until smooth. Season with remaining salt and pepper. Garnish with parsley.

MASHED POTATOES WITH CREAMY BLUE CHEESE AND ROSEMARY

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
• Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.

GARLIC, BLUE CHEESE MASHED POTATOES

Steps:

• In a large pan heat oil over medium high heat. Add onions, and garlic stirring all the while cooking about 4 minutes.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, and nutmeg.
• Add milk and 1/2 pound blue cheese cook till melted.
• Add potatoes and mix together.
• Toss in crumbled blue cheese for texture.
• Season with additional salt and pepper to taste.

BLUE CHEESE MASHED POTATOES

Steps:

• Heat potatoes according to package directions; stir in blue cheese. Serve immediately.

MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS AND BLUE CHEESE

Steps:

• Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you've incorporated all. Fold in onions, cheese and thyme, and serve.

CROCK POT GARLIC BLUE CHEESE MASHED POTATOES

Steps:

• Peel and mince the garlic, chop the onion slices fine. Place into a saute pan along with the butter.
• Saute over medium heat until the mixture is softened.
• While the onion and garlic are cooking, dice the potatoes.
• Place the potatoes into the crock pot along with the water.
• Put the softened garlic/onion mixture over the potatoes in the crock pot. Stir once.
• Cook on low for 8 hours, or high for 4 hours.
• Add the milk and mash the potatoes in the crock pot.
• As a final step, mix in the blue cheese and chives.
• Enjoy!

MASHED POTATOES AND CELERY ROOT WITH BLUE CHEESE

Steps:

• Cook vegetables in saucepan of boiling salted water until tender, about 20 minutes. Drain. Transfer to heavy-duty mixer fitted with whisk attachment. Beat potatoes and celery root until mashed. Add cheese and butter; beat until butter melts. Mix in milk. Season with salt and pepper.

BLUE CHEESE-WALNUT MASHED POTATOES

Steps:

• Make Classic Mash. Brown 4 tablespoons butter with 1/2 cup chopped walnuts, 2 tablespoons each chopped rosemary and parsley, and 1/2 teaspoon salt; add a pinch of sugar. Crumble blue cheese over the mash; drizzle with the browned butter.
• Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
• See all 50 easy mashed potato recipes

ARUGULA (ROCKET) AND BLUE CHEESE MASHED POTATOES

Steps:

• In a large pan heat oil over medium high heat. Add onions, and garlic cook about 3-4 minutes the pan.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, nutmeg and arugula.
• Remove to a dish and set aside.
• In the same pan heat milk add cheese to melt.
• Add potatoes and mix together.
• Toss in the wilted arugula.
• Season with additional salt and pepper if needed.

BLUE CHEESE AND CHIVE MASHED POTATOES

Steps:

• Peel potatoes and cut into chunks.
• Cook in boiling water for 15 to 20 minutes or until tender when pierced with a fork; drain well.
• Mash with a potato masher or mixer until smooth and stir in remaining ingredients.
• Return to stove and cook for a few minutes more until very hot.

BLUE CHEESE AND BACON MASHED POTATOES AU GRATIN

Steps:

• Preheat the oven to 400 degrees F. Cook the potatoes in boiling water until tender. Drain and dry over heat in the pan. With potato masher, mash the potatoes and add the butter, salt and pepper. Blend well. Gradually blend in the cream until you have the desired consistency. The mixture should not be too thin. Fold in the blue cheese and bacon. Spoon the potato mixture into a shallow prepared baking dish. Sprinkle evenly bread crumbs. Bake until heated through and golden on top. Or, if the potatoes are still very hot, place under broiler until golden brown.

RUSTIC BLUE CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 400˚F.
• Place a baking sheet in the oven to heat for 5 minutes.
• In a large bowl, toss together the yam dice, olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pour onto the hot baking sheet. Bake for 20 minutes, or until the yams are brown and cooked through. Remove from the oven, transfer the yams to a medium bowl, and mash them. Set aside.
• While the yams are roasting, peel half or all of the peel from the potatoes. (Leaving some of the peel on adds texture and color to the dish.) Cut the potatoes into 2-inch pieces. Put the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of the salt, bring to a boil, and boil for 20 to 25 minutes, or until the potatoes are just cooked through.
• In a small pot, heat the milk over low heat.
• Strain the potatoes and return them to the pot. Add the butter, remaining salt and pepper, both cheeses, and the garlic powder, thyme, and warm milk. With a potato masher, gently mash the potato mixture. The potatoes should be slightly chunky.
• Gently fold in the roasted yams with the masher or a spatula. Do not fully incorporate the yams; leave spikes of color throughout the potatoes. Serve warm.
• Make Ahead
• The potatoes will keep, covered, for up to 5 days in the refrigerator. Reheat, covered, in a 350°F. oven for 30 minutes. Add more milk if needed.

MASHED SWEET POTATOES WITH BACON & BLUE CHEESE

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
• Place potatoes in large bowl. Add dressing; mash until potatoes are desired consistency and ingredients are well blended.
• Sprinkle with bacon.

MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS AND BLUE CHEESE

Steps:

• Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tbsp water as you cook to keep onions from sticking or burning. Fill a medium stockpot 3/4 full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain. Beat 1/4 of potato-parsnip mixture and 3 oz broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you've incorporated all. Fold in onions, cheese and thyme, and serve.
• THE SKINNY
• calories per serving, 3 g fat (1 g saturated), 41 g carbs, 6 g fiber, 5 g protein

MASHED POTATOES WITH BACON AND BLUE CHEESE

Steps:

• Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return the potatoes to the pot.
• Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble or chop.
• Combine milk, butter, ½ teaspoon salt. Warm in the microwave for 45 seconds. Pour over potatoes, add ¼ teaspoon pepper to the potatoes and mash to the desired consistency.
• Fold in the bacon and top with the blue cheese.

BLUE CHEESE MASHED POTATOES TOPPED WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Heat the oil in a pan over medium-high heat.
• Add the onion and cook until it starts to caramelize, about 10-15 minutes.
• Add the butter and let it melt.
• Add the mushrooms and saute until they release their liquids, it evaporates and the mushrooms start to caramelize, about 15-20 minutes.
• Add the garlic and thyme and saute until fragrant, about a minute.
• Season with salt and pepper.
• Add the wine, deglazed the pan and cook until it has evaporated.