Description
Creamy and flavorful Blue Cheese Mashed Potatoes made with tender russet potatoes, infused with garlic, rosemary, and melted butter, then baked with crumbled blue cheese for a rich, tangy finish. Perfect as a comforting side dish for any meal.
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 the oven to 350°F (175°C) to prepare for baking the final dish.
- Boil Potatoes: Place the peeled and cubed potatoes in a large pot of boiling water. Cook for about 15 minutes or until the potatoes are fork tender and easily mashed.
- Prepare Garlic Rosemary Butter: While the potatoes are boiling, combine the butter, crushed garlic, black pepper, steak seasoning, kosher salt, and chopped fresh rosemary in a small skillet over medium heat. Stir occasionally until the butter is fully melted.
- Simmer Flavors: Reduce the heat to low and let the mixture simmer for 5-10 minutes, allowing the flavors to infuse the butter.
- Mash Potatoes and Combine: Drain the cooked potatoes and return them to the pot over low heat to dry out excess moisture. Using an electric hand mixer, mash the potatoes until smooth. Gently fold in the garlic rosemary butter mixture and half of the blue cheese crumbles until well combined.
- Assemble and Top: Transfer the mashed potatoes to 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 5-7 minutes, or until the blue cheese on top is slightly melted and bubbly.
Notes
- Use russet potatoes for the best texture; they mash easily and become fluffy.
- Adjust the amount of blue cheese according to your preference for tanginess.
- Steak seasoning can be substituted with a mix of paprika, onion powder, and garlic powder if unavailable.
- To make ahead, prepare mashed potatoes through step 5, cover, and refrigerate. Before serving, add the blue cheese topping and bake as directed.
