Side Dishes
Blue Cheese Mashed Potatoes
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 6 side portions
Bring it to the table
About this recipe.
Creamy russet potatoes mashed with warm milk, butter and tangy blue cheese, finished with fresh chives.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1½ Lbs. Russet Potatoes (peeled and cut into 2-inch chunks)
- ⅓ Cup Half and Half
- ⅓ Cup Whole Milk
- 4 Tbsp. Unsalted Butter (room temperature)
- 2 Oz. Blue Cheese Crumbles
- ½ Tsp. Kosher Salt
- Chives (freshly chopped, for garnish)
Keep the texture creamy
Drain the potatoes thoroughly, mash by hand and add the warm milk mixture gradually. Taste before adding extra salt, since blue cheese varies in saltiness.
The cooking plan
How to make Blue Cheese Mashed Potatoes.
Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a steady simmer. Cook for about 15–20 minutes, until a fork slips easily through the chunks.
Meanwhile, combine the half-and-half and milk in a small saucepan. Warm over medium-low heat without boiling.
Drain the potatoes well and return them to the pot over low heat for about 1 minute, gently shaking the pot to let excess moisture evaporate. Remove from the heat and mash by hand. Stir in the butter, blue cheese and salt, then add the warm dairy gradually until the potatoes reach your preferred consistency. You may not need all of it.
Taste and adjust the seasoning, then transfer to a serving bowl. Garnish with chopped chives and serve warm.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Blue Cheese Mashed Potatoes
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a steady simmer. Cook for about 15–20 minutes, until a fork slips easily through the chunks.
- Meanwhile, combine the half-and-half and milk in a small saucepan. Warm over medium-low heat without boiling.
- Drain the potatoes well and return them to the pot over low heat for about 1 minute, gently shaking the pot to let excess moisture evaporate. Remove from the heat and mash by hand. Stir in the butter, blue cheese and salt, then add the warm dairy gradually until the potatoes reach your preferred consistency. You may not need all of it.
- Taste and adjust the seasoning, then transfer to a serving bowl. Garnish with chopped chives and serve warm.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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