Blue Cheese and Rosemary Mashed Potatoes
Elevate your side dish game with these luxurious Blue Cheese and Rosemary Mashed Potatoes! This creamy, flavorful recipe transforms classic mashed potatoes into a gourmet delight with the bold tang of crumbled blue cheese and the aromatic warmth of fresh rosemary. Russet potatoes provide the perfect fluffy base, mashed to your preferred texture and infused with sautéed garlic, melted butter, and whole milk for a rich and velvety finish. Perfectly balanced and irresistibly savory, these mashed potatoes are easy to prepare and ready in just 35 minutes, making them an ideal companion to roast meats or a standout feature at your next holiday gathering. Give your table a burst of comfort-food elegance with this irresistible potato side dish!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 tablespoon Salt
- 4 tablespoons Unsalted butter
- 1 cup Whole milk
- 4 ounces Blue cheese, crumbled
- 1 tablespoon Fresh rosemary, finely chopped
- 0.5 teaspoon Ground black pepper
- 1 clove Garlic, minced
Instructions
Peel the russet potatoes and cut them into evenly-sized chunks, about 1-2 inches each.
Place the potato chunks in a large pot and cover them with cold water. Add the tablespoon of salt to the water.
Bring the pot of water to a boil over medium-high heat, then reduce the heat to medium and cook the potatoes for 15-20 minutes, or until they are fork-tender.
While the potatoes are cooking, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir the milk into the saucepan with the melted butter and warm it gently, without letting it boil. Remove the saucepan from heat and set aside.
Drain the cooked potatoes and return them to the pot. Allow them to sit for 1-2 minutes to let any excess moisture evaporate.
Using a potato masher or ricer, mash the potatoes until smooth and free of lumps. Alternatively, leave them slightly chunky if you prefer a more rustic texture.
Slowly stir in the warm butter and milk mixture until combined and creamy.
Fold in the crumbled blue cheese, chopped rosemary, black pepper, and additional salt to taste. Continue to stir until the cheese has melted and is evenly incorporated into the potatoes.
Serve immediately, garnished with a sprinkle of fresh rosemary if desired.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 8846 mg | 385% | |
| Total Carbohydrate | 216.7 g | 79% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 22.3 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1068 mg | 82% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 5783 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
