Blue Cheese Mashed Potatoes

These Blue Cheese Mashed Potatoes are rich, smooth, and easy to make ahead for stress-free entertaining. They pair beautifully with prime rib, steak, lamb, ham, or even your holiday turkey.

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The Holiday Upgrade: Creamy Blue Cheese Mashed Potatoes

Look, we love a classic mashed potato as much as everybody else. But sometimes, especially around the holidays, it’s fun to mix things up a bit. These Blue Cheese Mashed Potatoes are rich, silky, and perfectly balanced – creamy and buttery with just enough tang from the blue cheese to add depth without overpowering the dish.

We’ve tested this recipe with everything from Prime Rib to Lamb Lollipops and Glazed Ham, and it consistently holds its own next to rich, meaty mains. The subtle funk of the cheese cuts through fattier cuts of meat, creating that ideal contrast chefs look for when building a plate. But if you’re a turkey traditionalist? Trust us, it still works.

Blue Cheese Smashed Potatoes Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• potatoes – 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. 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 creamy mashed potatoes with blue cheese, 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 holiday mashed potatoes 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 Mashed Potatoes

1. BOIL & MASH. Place potatoes in large pot and add just enough cold water to cover. Heat to boiling, salt the water liberally, and cook until potatoes are very tender. Drain well, return potatoes to pot over low heat, and mash with potato masher.

2. MIX INS. Add blue cheese, half and half, milk, butter and salt and stir until well combined.

3. SERVE. Transfer to serving bowl and serve garnished with chives and a few additional pats of butter, if desired.

Make Ahead, Storage And Reheating

• Make Ahead (Oven Reheat): Prepare the blue cheese potatoes as directed, then spread them into a buttered baking dish. Refrigerate uncovered until completely chilled (this prevents condensation), then cover tightly with foil and refrigerate up to 3 days. To serve, bake covered at 325 degrees F for 30 to 40 minutes, or until heated through (timing will vary depending on the depth of your dish). Stir once halfway through and add a splash of milk if needed to restore the creamy texture.
• Make Ahead (Slow Cooker): Immediately after making, transfer the mashed potatoes to a slow cooker set to low and keep warm for up to 2 hours, stirring occasionally and adding a splash of milk if they begin to thicken.
• Refrigerate: If you have leftover gorgonzola mashed 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.
• Reheat: Warm leftovers gently on the stovetop over low heat or in the microwave at 50% power, stirring occasionally and adding a splash of milk as needed to bring back their smooth consistency.
• Freeze: Chill and then freeze in an airtight container for up to 1 month. Thaw in the fridge overnight before reheating.