Blue Cheese Mashed Potatoes
These creamy Blue Cheese Mashed Potatoes are an earthy and tangy twist on a classic, without being overpowering. They’re perfect for prime rib, lamb, ham, or even turkey!
Creamy, Tangy, Totally Unexpected (In the Best Way)
Look, we love a classic mashed potato as much as the next person. But sometimes, especially around the holidays, it’s fun to mix things up a bit. These Blue Cheese Mashed Potatoes are rich, creamy, and just funky enough to get your guests talking, in a good way.
They’re especially perfect if you’re serving Prime Rib, Lamb Lollipops, or even a roast ham. The tang of the blue cheese balances beautifully with all those rich mains. But if you’re a turkey traditionalist? Trust us, it still works.
Why You’ll Love This Recipe For Mashed Potatoes With Blue Cheese
- A unique flavor without being overpowering. The blue cheese is more of a background note than a spotlight stealer.
- Creamy and rich with a smooth texture. Thanks to a mix of half and half, milk, and butter.
- Easy to make ahead. These reheat beautifully!
Blue Cheese Mashed Potatoes Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- potatoes – in our opinion, you can’t beat classic russet potatoes for mashed potatoes, but if you’d like to make blue cheese mashed red potatoes, go for it!
- butter – we use unsalted butter for our blue cheese mashed potatoes, but if you have salted butter on hand, you can go ahead and use that and just cut back on the added salt for seasoning the dish.
- milk and half and half – we typically use a combination of whole milk and half and half for our mashed potatoes, but the dairy for this dish is flexible. You could use all one or the other, use a lower fat milk, or even use a bit of heavy cream for an extra decadent dish.
- blue cheese – you’ll need 2 ounces of crumbled blue cheese. If you REALLY love blue cheese, feel free to add more. Gorgonzola is a variety of creamier, slightly milder blue cheese that is a great choice here if you want something a bit toned down.
- salt – the one thing that separates good mashed potatoes from bad mashed potatoes is salt. Always salt.
- chives – we garnish our mashed potatoes with Gorgonzola with fresh chives, simply because we have them in our garden. Feel free to garnish with any herb of your choice, or omit altogether.
How To Make Blue Cheese Potatoes
1. BOIL. Place your peeled and chopped potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until very tender.
2. HEAT THE DAIRY. While those cook, gently heat the half and half and milk in a small saucepan over medium-low. Warm, not boiling.
3. MASH. Drain the potatoes well and return them to the pot. Place over low heat and mash to your desired texture.
4. STIR. Stir in the butter, blue cheese, salt, and warm dairy mixture. Mix until everything is smooth and creamy.
5. SERVE. Transfer to a serving bowl and top with chopped chives. Serve hot!
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Gorgonzola Mashed Potatoes Home Chef Tips
- If you’re planning a buffet-style holiday meal, you can keep these blue cheese potatoes warm in a slow cooker on low.
- Want to prep ahead? Make the recipe as written, cool completely, then store covered in the fridge. Reheat on the stovetop or microwave with a bit of milk until warmed through and creamy again.
- If blue cheese isnt your thing, a swap for goat cheese or even white cheddar is always good.
- We’ve made mashed potatoes with lots of different varieties of potatoes, but in our opinion, nothing beats the classic russet potato for mashed potatoes. They cook up super tender, and they have a high starch content, which means the final product once they’re mashed is super smooth and creamy.
How To Store Leftovers
If you have leftover blue cheese potatoes, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
Can You Freeze Mashed Potatoes With Gorgonzola?
Yes! These Gorgonzola mashed potatoes freeze well. Let them cool completely, then transfer to a freezer-safe container. Freeze for up to 1 month.
To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave with a splash of milk to bring back the creamy texture. They’re also great as the base of a Leftover Potato Bake or Potato Cakes.
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Blue Cheese Mashed Potatoes
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Ingredients
- 1 ½ pounds russet potatoes peeled and cut into 2-inch chunks
- ⅓ cup half and half
- ⅓ cup whole milk
- 4 tablespoons room temperature unsalted butter
- 2 ounces blue cheese crumbles
- ½ teaspoon kosher salt
- Chopped fresh chives for garnish
Instructions
- Place potatoes in large pot and add just enough cold water to cover. Heat to boiling over high heat and cook 15 to 20 minutes, or until potatoes are very tender.
- Meanwhile, heat half and half and milk in small pot over medium-low heat until warm.
- When potatoes are tender, drain well and return to pot over low heat; mash with potato masher. Stir in butter, cheese, salt and warmed half and half and milk.
- Transfer to serving bowl and serve garnished with chives.
I like the idea of putting cheese in mashed potatoes, but unfortunately neither of us likes blue cheese. I’m thinking that something like manchego would be good, too, for those who aren’t fans of blue cheese. I checked out your seasoning spuds post and am grateful that you posted that. It’s amazing how old one can be and not know basics like that…
I think manchego mashed potatoes sound great!