The Broken Scale · Good food. Plenty of personality.
Blue Cheese Mashed Potatoes
Creamy russet potatoes mashed with warm milk, butter and tangy blue cheese, finished with fresh chives.
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 6 side portions
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 full recipe
Blue Cheese Mashed Potatoes
Creamy russet potatoes mashed with warm milk, butter and tangy blue cheese, finished with fresh chives.
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
Times are estimates; cook the potatoes until very tender. Add the warm dairy gradually to control the texture. Mash by hand to avoid a gluey texture. Blue cheese varies in saltiness, so taste before adding more salt.
