Description
Creamy and flavorful Blue Cheese Mashed Potatoes made by boiling russet potatoes, blending them with garlic rosemary butter and blue cheese, then baked briefly to melt the cheese topping, resulting in a rich and savory side dish perfect for any occasion.
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 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 become fork tender, ensuring they are soft enough to mash smoothly.
- Prepare Garlic Rosemary Butter: While the potatoes boil, heat the unsalted butter in a small skillet over medium heat. Add crushed garlic, ground black pepper, steak seasoning, kosher salt, and chopped fresh rosemary. Stir until the butter melts completely.
- Infuse Flavors: Reduce the skillet to low heat and let the butter and seasonings combine for 5-10 minutes, allowing the garlic and rosemary to infuse their aroma into the butter.
- Mash Potatoes: Once the potatoes are fork tender, drain them well and return them to the pot over low heat. Use an electric hand mixer to mash the potatoes until smooth. Then, hand mix in the garlic rosemary butter and half of the blue cheese crumbles for a creamy and flavorful mash.
- Prepare for Baking: Transfer the mashed potatoes into an oven-safe bowl or casserole dish. Evenly sprinkle the remaining blue cheese crumbles on top for a melted cheesy topping.
- Bake: Place the dish in the preheated oven and bake for 5-7 minutes or until the blue cheese on top is melted and slightly bubbly, adding a savory finish to the dish.
Notes
- For extra creaminess, you can add a splash of milk or cream while mashing the potatoes.
- If you prefer less intense blue cheese flavor, adjust the amount of cheese used accordingly.
- Steak seasoning can be substituted with your favorite seasoning blend if desired.
- Use fresh rosemary for the best aroma and flavor; dried rosemary can be used in a pinch but use less.
- Ensure potatoes are drained well to prevent watery mashed potatoes.
