Description
Creamy and flavorful Blue Cheese Mashed Potatoes made with tender russet potatoes, infused with garlic and rosemary butter, and topped with melted blue cheese for a rich and tangy twist on a classic side dish.
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 later.
- Boil Potatoes: Place the peeled and cubed potatoes in a large pot of boiling water. Cook them for about 15 minutes or until they become fork tender, making them easy to mash.
- Prepare Butter Mixture: While the potatoes boil, melt the butter in a small skillet over medium heat. Add crushed garlic, black pepper, steak seasoning, kosher salt, and chopped rosemary. Stir and cook until the butter melts completely.
- Simmer Flavors: Reduce the heat to low and let the mixture simmer gently for 5 to 10 minutes. This allows the flavors of garlic and rosemary to infuse the melted butter.
- 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, then mix in the garlic rosemary butter and half of the blue cheese crumbles by hand to combine evenly.
- 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.
- Bake and Serve: Place the dish in the preheated oven and bake for 5 to 7 minutes until the blue cheese on top is melted and slightly browned. Remove and serve warm.
Notes
- Ensure potatoes are fork tender before mashing for the smoothest texture.
- Adjust the steak seasoning to taste depending on your preference for saltiness and spice.
- Use a hand mixer for fluffier mashed potatoes, but a potato masher works as well.
- Blue cheese can be substituted with gorgonzola or another sharp cheese if preferred.
- For extra creaminess, add a splash of milk or cream when mashing the potatoes.
