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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Makes: 6 servings
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 tsp 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 ½ 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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