Description
Creamy and flavorful Blue Cheese Mashed Potatoes made with tender russet potatoes, infused with garlic-rosemary butter, and topped with melted blue cheese for a rich, savory side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes (peeled and cubed)
Butter and Seasoning
- 6 tablespoons unsalted butter
- 2 cloves garlic (crushed)
- 1 teaspoon ground black pepper
- 1 teaspoon steak seasoning
- 1 teaspoon kosher salt
- 1 tablespoon fresh rosemary (chopped)
Cheese
- 4 ounces blue cheese crumbles
Instructions
- Preheat oven: Preheat the oven to 350°F to prepare for baking the mashed potatoes later.
- Cook potatoes: Place the peeled and cubed russet potatoes in a large pot of boiling water. Boil them for 15 minutes or until they are fork tender, ensuring they are soft enough for mashing.
- Prepare garlic-rosemary butter: While the potatoes boil, add the unsalted butter, crushed garlic, black pepper, steak seasoning, kosher salt, and chopped fresh rosemary to a small skillet. Heat over medium until the butter melts completely.
- Infuse flavors: Reduce the heat to low and let the butter mixture simmer gently for 5 to 10 minutes, allowing the garlic, herbs, and seasonings to infuse the butter with their flavors.
- Mash potatoes and combine: Drain the cooked potatoes and return them to the pot on low heat. Use an electric hand mixer to mash the potatoes until smooth, then stir in the garlic-rosemary butter and half of the blue cheese crumbles by hand to combine thoroughly.
- Assemble for baking: Spoon the mashed potatoes into an oven-safe bowl or casserole dish. Evenly sprinkle the remaining blue cheese crumbles on top to create a melted cheesy crust once baked.
- Bake: Place the dish in the preheated oven and bake for 5 to 7 minutes, allowing the blue cheese on top to melt and slightly brown for enhanced flavor.
Notes
- Use russet potatoes for the best creamy texture when mashed.
- Steak seasoning adds a robust flavor, but you can adjust or omit based on preference.
- Ensure potatoes are thoroughly drained before mashing to avoid watery texture.
- The garlic-rosemary butter can be made ahead and reheated before mixing in.
- For a milder version, reduce the amount of blue cheese or substitute with a milder cheese.
- Serve immediately after baking for the best flavor and texture.
