Description
Creamy and flavorful Blue Cheese Mashed Potatoes made with tender russet potatoes, infused with garlic, rosemary, and a blend of spices, then baked with melted blue cheese topping for a delicious side dish that serves 8.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes, peeled and cubed
Butter Mixture
- 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 your oven to 350°F to prepare for baking the mashed potatoes.
- Boil Potatoes: Place the peeled and cubed russet potatoes into a large pot of boiling water. Cook for about 15 minutes or until the potatoes are fork tender, ensuring they are soft enough to mash smoothly.
- Prepare Butter Mixture: While the potatoes are boiling, combine the unsalted butter, crushed garlic, ground black pepper, steak seasoning, kosher salt, and chopped fresh rosemary in a small skillet. Heat over medium heat until the butter melts completely.
- Infuse Flavors: Reduce the heat to low and let the butter and spices simmer gently for 5-10 minutes. This allows the flavors to meld beautifully, creating a fragrant butter mixture.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot over low heat. Use an electric hand mixer to mash the potatoes until smooth and creamy. Then fold in the garlic rosemary butter mixture and half of the blue cheese crumbles to combine flavors thoroughly.
- Assemble for Baking: Transfer the mashed potatoes into an oven-safe bowl or casserole dish. Sprinkle the remaining blue cheese crumbles evenly over the top to create a flavorful, cheesy crust when baked.
- Bake: Place the dish in the preheated oven and bake for 5-7 minutes, allowing the blue cheese on top to melt and slightly brown, enhancing the taste and texture of the dish.
Notes
- Russet potatoes are preferred for their fluffy texture when mashed.
- Steak seasoning adds a savory depth; you can adjust seasoning to taste.
- For a smoother mash, peel potatoes thoroughly and mash while still warm.
- Use fresh rosemary for the best flavor, but dried can be substituted if needed.
- If you prefer less pungent blue cheese flavor, reduce the amount by half.
- Leftovers can be refrigerated and reheated in the oven or microwave.
