Blue Cheese Rosemary Mashed Potatoes Recipes

BLUE CHEESE MASHED POTATOES WITH ROSEMARY

Steps:

• 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 1/2 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.

GARLIC, BLUE CHEESE MASHED POTATOES

Steps:

• In a large pan heat oil over medium high heat. Add onions, and garlic stirring all the while cooking about 4 minutes.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, and nutmeg.
• Add milk and 1/2 pound blue cheese cook till melted.
• Add potatoes and mix together.
• Toss in crumbled blue cheese for texture.
• Season with additional salt and pepper to taste.

BLUE CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
• Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

TWICE BAKED ROSEMARY BLUE POTATO MASH

Steps:

• Butter a 6 to 8 cup shallow baking dish.
• In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
• In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer.
• Preheat the oven broiler.
• Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve.

RUSTIC BLUE CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 400˚F.
• Place a baking sheet in the oven to heat for 5 minutes.
• In a large bowl, toss together the yam dice, olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pour onto the hot baking sheet. Bake for 20 minutes, or until the yams are brown and cooked through. Remove from the oven, transfer the yams to a medium bowl, and mash them. Set aside.
• While the yams are roasting, peel half or all of the peel from the potatoes. (Leaving some of the peel on adds texture and color to the dish.) Cut the potatoes into 2-inch pieces. Put the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of the salt, bring to a boil, and boil for 20 to 25 minutes, or until the potatoes are just cooked through.
• In a small pot, heat the milk over low heat.
• Strain the potatoes and return them to the pot. Add the butter, remaining salt and pepper, both cheeses, and the garlic powder, thyme, and warm milk. With a potato masher, gently mash the potato mixture. The potatoes should be slightly chunky.
• Gently fold in the roasted yams with the masher or a spatula. Do not fully incorporate the yams; leave spikes of color throughout the potatoes. Serve warm.
• Make Ahead
• The potatoes will keep, covered, for up to 5 days in the refrigerator. Reheat, covered, in a 350°F. oven for 30 minutes. Add more milk if needed.

BLUE CHEESE & ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Butter 9x13 baking dish.
• Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
• Toss cheeses together.
• (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
• Whisk together sour cream, cream and 1 tsp salt.
• Pour cream mixture over potatoes.
• Tap dish on counter to settle ingredients and pop any air bubbles.
• Top with remaining cheese.
• Bake for one hour and fifteen minutes or until browned and tender.
• Note: This dish should be prepared and baked the same day.
• Do not refrigerate overnight.
• Trust me.

BLUE CHEESE POTATOES

Steps:

• Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
• Bake at 450 for 25 minutes.
• Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
• Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.

BLUE CHEESE-WALNUT MASHED POTATOES

Steps:

• Make Classic Mash. Brown 4 tablespoons butter with 1/2 cup chopped walnuts, 2 tablespoons each chopped rosemary and parsley, and 1/2 teaspoon salt; add a pinch of sugar. Crumble blue cheese over the mash; drizzle with the browned butter.
• Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
• See all 50 easy mashed potato recipes