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Closeup view of blue cheese mashed potatoes in white serving bowl.

Blue Cheese Mashed Potatoes with Rosemary

Blue Cheese Mashed Potatoes with Rosemary make for an absolutely delicious side dish, but I'm also not opposed to eating these mashed potatoes as a meal!
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Course: Side Dish
Cuisine: American
Keyword: Blue Cheese, Potatoes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 6 servings
Author: Sues

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Ingredients

  • 3 lbs. russet potatoes chopped into 1-inch cubes
  • 1 cup whole milk
  • 4 garlic cloves minced
  • 1 ½ cups crumbled blue cheese
  • 2 teaspoon chopped fresh rosemary

Instructions

  • Cook the potatoes in a large pot of boiling salted water until they're tender, which will take about 15 minutes. Drain them and return them to the pot.
  • In a small saucepan, heat milk and garlic until hot (don't let it boil).
  • Add milk, blue cheese, and garlic to the potatoes and mash until potatoes are  almost smooth. Let stand for 5 minutes to thicken.
  • Stir in rosemary and season with salt and pepper.

Notes

  • You can make these blue cheese mashed potatoes up to 8 hours ahead. Just cover and chill after making and re-warm in microwave, stirring occasionally and adding more milk if needed. 
  • Recipe adapted from Bon Appétit.
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