These creamy Blue Cheese Mashed Potatoes are a tangy twist on a classic. They’re the perfect pairing for prime rib, ham or even turkey!
Is there anything more comforting than a bowl of mashed potatoes? In my house, they’re not JUST for Thanksgiving (although we surely have them then, too).
Mashed potatoes are the first thing I want when I feel under the weather or when it’s cold and gloomy outside.
If I’m roasting a chicken or serving a juicy steak, the meal isn’t complete without mashed potatoes. Sometimes I’ll even used Greek yogurt mashed potatoes instead of pasta as the base for my Quick Sausage Ragu.
Blue Cheese Mashed Potatoes: a unique addition to classic mashed potatoes.
I really enjoy the process of making mashed potatoes, and experimenting with them by adding unique ingredients and flavorings. These Blue Cheese Mashed Potatoes are the ones I’m currently digging the most.
They’re the perfect accompaniment to prime rib or ham, but they’d also add a fun twist on a classic at your Thanksgiving dinner table!
Tips for making these Blue Cheese Mashed Potatoes successful:
- I’ve made mashed potatoes with lots of different varieties of potatoes, but in my opinion, nothing beats the classic Idaho 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.
- Seasoning might be the most important part of making mashed potatoes. If you’re nervous about it, don’t worry. I have an entire tutorial about seasoning mashed potatoes! Check out my Culinary School Lesson: Super Seasoning for Your Spuds.
- For the blue cheese part of these mashed potatoes, I chose Salemville Amish Blue Cheese Crumbles. This cheese has an earthy, tangy flavor. I love the pre-crumbled option, too! I almost always have it in my fridge for last-minute additions to salads, roasted radicchio, pastas and potatoes.
The ingredients for these Blue Cheese Mashed Potatoes are easy to find:
- half and half
- blue cheese
What is the difference between Gorgonzola vs. Blue Cheese?:
The difference between Salemville’s Blue and Gorgonzola is that the Blue is aged for 60 days where as Gorgonzola is aged for 90. The Gorgonzola should have a stronger flavor compared to the Blue. This is due to the longer aging process, which allows the mold to develop longer, overall giving it more flavor.
Can you freeze blue cheese?:
You CAN, but whether or not you WANT to will be dependent on how you plan to use the cheese after thawing it again. The main issue here is that freezing and thawing blue cheese will cause its texture to change. It won’t be quite as creamy once it’s thawed, and may even be a little dry.
If you’ll simply be stirring the thawed blue cheese into a soup or these mashed potatoes, you should be able to do that without any worry. However, I personally would not serve frozen and thawed blue cheese as part of a cheese board, on top of a salad, or in any recipe where the texture of the cheese would be prominent.
- 1-1/2 pounds russet potatoes, peeled, cut into 2-inch chunks
- 1/3 cup half and half, warmed
- 1/3 cup whole milk, warmed
- 4 tablespoons room temperature unsalted butter
- 2 ounces blue cheese crumbles
- 1/2 teaspoon kosher salt
- Chopped fresh chives, for garnish
1. 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.
2. Meanwhile, heat half and half and milk in small pot over medium-low heat until warm.
3. 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.
4. Transfer to serving bowl and serve garnished with chives.
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Amount Per Serving: Calories: 273Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 321mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 7g
Other delicious mashed potato recipes:
- Aged Cheddar Mashed Potatoes – these have a complex, cheesy flavor.
- Parmesan Mashed Potatoes – these are the ones I serve with ragu on top!
- Chipotle-Maple Mashed Sweet Potatoes – a little spicy, a little sweet.
- Loaded Mashed Potato Bake – a recipe for using up leftover mashed potatoes!
- Twice Baked Potato Casserole – similar to above, but uses redskin potatoes.
- Instant Pot Mashed Potatoes from The Salty Marshmallow
- Easy Garlic Mashed Potatoes from Food Duchesss
Disclosure: This is a sponsored post written by me on behalf of Saputo Cheese USA Inc. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own