Description
Creamy and flavorful Blue Cheese Mashed Potatoes combine tender russet potatoes with a rich garlic rosemary butter and sharp blue cheese, baked to perfection for a comforting side dish that pairs well with a variety of main courses.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes, peeled and cubed
Butter Mixture
- 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 into a large pot of boiling water and cook for 15 minutes or until they become fork tender.
- Prepare Butter Mixture: While the potatoes are boiling, melt the butter in a small skillet over medium heat. Add crushed garlic, ground black pepper, steak seasoning, kosher salt, and chopped rosemary to the skillet.
- Simmer Flavors: Reduce the heat to low and let the butter mixture infuse for 5-10 minutes, allowing the garlic and rosemary to release their flavors into the butter.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot over low heat. Use an electric hand mixer to mash the potatoes smoothly. Then hand mix in the garlic rosemary butter and half of the blue cheese crumbles until well combined.
- Assemble and Top: Transfer the mashed potatoes into an oven-safe bowl or casserole dish. Sprinkle the remaining blue cheese evenly on top.
- Bake: Place the dish in the preheated oven and bake for 5-7 minutes until the cheese on top is melted and slightly golden.
Notes
- Use russet potatoes for the best texture and creaminess in mashed potatoes.
- Adjust the amount of blue cheese to taste, depending on how strong you prefer the cheese flavor.
- For a creamier texture, you can add a splash of milk or cream while mashing.
- Steak seasoning can be substituted with your favorite seasoning blend if preferred.
- Ensure the garlic is crushed well to release maximum flavor during the butter infusion.
