Blue Cheese Mashed Potatoes
User Reviews
4.4
Blue Cheese Mashed Potatoes
Description
Blue Cheese Mashed Potatoes start with Yukon gold potatoes boiled until a fork pierces them easily and the skin loosens for easy removal. After draining, the skins are wiped off while still hot. The potatoes are gently mashed with butter, covered to melt it into the mix, then creamed with buttermilk using a hand mixer for a smooth, tender texture without overmixing. Kosher salt and freshly ground black pepper season the dish. Crumbled blue cheese stirred in provides tangy, bold flavor contrast, while chopped chives lend a mild onion note and fresh color. This mash offers a creamy, richly flavored twist on a classic side dish that enhances any meal featuring meat or robust vegetables.
The texture balances fluffy softness from the well-mashed potatoes with pockets of creamy, mildly pungent blue cheese. The buttermilk adds subtle creaminess with a touch of acidity, complementing the sharpness of the blue cheese. The fresh chives finish the dish with a herbal brightness. This side is practical for holiday dinners or a comforting weeknight upgrade when you want something special but uncomplicated to prepare.
Ingredients
- 2 ½ pounds potato Yukon gold variety
- 1 teaspoon kosher salt , plus more for seasoning
- ⅓ cup buttermilk
- 4 tablespoons butter
- 4 ounces blue cheese , crumbled, plus more for garnish
- ¼ cup chives , plus more for garnish
- black pepper freshly ground
Instructions
- Scrub the potatoes clean and add to a deep pot. Completely cover the potatoes with water, about ½ inch above the potatoes. Bring the potatoes to a boil and add ½ teaspoon of kosher salt. Boil the potatoes for 20 to 30 minutes or until they are very easily pierced with a fork and the skin pulls away from the potato where cut.
- Drain the potatoes, and while still hot, use a paper towel to wipe the skin away from the potatoes, then add back to the warm pot. Gently smash the hot potatoes with the tines of a hand mixer and add the butter to the potatoes. Cover with a lid for the butter to melt, about 3-4 minutes.
- Add the buttermilk to the pot and set it in the kitchen sink so the potatoes don't fly around the kitchen while whipping. Cream the potatoes with the hand mixer until smooth, rotating the pot counter-clockwise as you mix. Don't over mix the potatoes. Add the remaining ½ teaspoon of kosher salt and black pepper to taste. Stir in the crumbled blue cheese and chives. Garnish with additional blue cheese and chives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 557mg | 23% |
| Potassium | 647mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 29mg | 32% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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