Description
Creamy and flavorful Blue Cheese Mashed Potatoes made with tender russet potatoes, infused with garlic, rosemary, and melted butter, then baked with a topping of rich blue cheese crumbles for a savory twist. Perfect as a comforting side dish 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 your oven to 350°F (175°C) to get it ready for baking the mashed potatoes later.
- Boil Potatoes: Place the peeled and cubed russet potatoes in a large pot filled with boiling water. Cook for about 15 minutes, or until the potatoes are fork tender.
- Prepare Garlic Rosemary Butter: While the potatoes are boiling, add the butter, crushed garlic, ground black pepper, steak seasoning, kosher salt, and chopped rosemary to a small skillet. Heat over medium until the butter is melted.
- Simmer Flavors: Once melted, reduce the heat to low and allow the flavors to meld for 5 to 10 minutes, ensuring 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.
- Combine Ingredients: Mix in the garlic rosemary butter and half of the blue cheese crumbles into the mashed potatoes, stirring thoroughly.
- Assemble for Baking: Transfer the mashed potatoes into an oven-safe bowl or casserole dish. Sprinkle the remaining blue cheese evenly on top.
- Bake: Place the dish in the preheated oven and bake for 5 to 7 minutes until the blue cheese melts and the potatoes are warmed through.
Notes
- Use russet potatoes for the best texture in mashed potatoes.
- Adjust the amount of blue cheese according to your taste preference.
- For a smoother texture, you can add a splash of milk or cream while mashing.
- Ensure garlic is crushed before infusing with butter for full flavor release.
- Serve immediately after baking for the best warm cheesy experience.
