New Potatoes In Blue Cheese Cream Recipes

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BLUE CHEESE MASHED POTATOES



Blue Cheese Mashed Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds Yukon golden potatoes, washed and quartered
Salt
4 tablespoons butter
3/4 cup heavy cream
4 ounces blue cheese, crumbled
Freshly ground black pepper

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.

ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE



Roasted Potatoes with Warm Blue Cheese Sauce image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 pounds mixed baby potatoes, halved
1/2 cup extra-virgin olive oil
3 tablespoons finely chopped fresh rosemary
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon grated nutmeg
2 cups milk, warmed
4 ounces blue cheese, broken into small pieces, plus extra for finishing
1/4 cup finely minced chives
1 Fresno chile, minced
1/2 bunch fresh parsley, torn

Steps:

  • For the potatoes: Preheat the oven to 425 degrees F.
  • In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
  • For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
  • Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.

CREAM CHEESE POTATOES



Cream Cheese Potatoes image

Flavored with garlic salt and chives, these potatoes are rich, creamy and oh, so yummy. A sprinkling of paprika gives this dish a festive look. We prefer these to plain mash potatoes.-Cyneli Fynaardt, Oskaloosa, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 8

6 large potatoes, peeled and cubed
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
1/2 cup milk
1 teaspoon garlic salt
2 teaspoons minced chives
2 tablespoons butter, melted
1/2 teaspoon paprika

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes. Beat in the cream cheese, sour cream, milk, garlic salt and chives until well blended. , Transfer to a greased shallow 3-qt. baking dish. Drizzle potatoes with butter and sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and potatoes are heated through.

Nutrition Facts : Calories 410 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 378mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

This is a delicious zesty potato salad.

Provided by TOSWEETFORU

Categories     Salad     Potato Salad Recipes     No Mayo

Time 45m

Yield 5

Number Of Ingredients 8

4 slices bacon
2 pounds red new potatoes
½ cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
½ teaspoon salt
1 teaspoon ground black pepper
1 ½ ounces blue cheese, crumbled

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
  • In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g

NEW POTATOES WITH CHEDDAR CHEESE SAUCE



New potatoes with cheddar cheese sauce image

Take this simple side dish for two to a new level with a mature cheddar cheese, smoked paprika and cayenne pepper

Provided by Tom Kerridge

Categories     Side dish

Time 35m

Number Of Ingredients 8

175g new potato
250ml full-fat milk
25g butter
25g plain flour
½ tsp English mustard powder
100g mature cheddar (I used Montgomery), grated
½ tsp smoked paprika
pinch of cayenne pepper

Steps:

  • Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the milk in a saucepan, then set aside. Melt the butter in a medium-sized saucepan over a low heat. Stir in the flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot milk, stirring as you pour, until it's all added. Cook for a further 10 mins until you have a smooth sauce. Stir in most of the cheddar until fully melted into the sauce. Season with the paprika, cayenne and a little salt and pepper.
  • Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar. Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.

Nutrition Facts : Calories 469 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium

BLUE CHEESE POTATOES



Blue Cheese Potatoes image

Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. "Try it with a beef entree," she suggests. "It's incredibly tasty yet quick to fix because you don't need to peel the potatoes."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 5

2 pounds red potatoes, cut into chunks
1/4 cup heavy whipping cream, whipped
1/4 cup crumbled blue cheese
1 cup mayonnaise
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.

Nutrition Facts : Calories 376 calories, Fat 31g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 368mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

NEW POTATOES IN BLUE CHEESE CREAM



New Potatoes in Blue Cheese Cream image

Make and share this New Potatoes in Blue Cheese Cream recipe from Food.com.

Provided by Paris D

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

4 1/2 ounces blue cheese, crumbled
1 1/2 cups whipping cream
1 1/2 lbs new potatoes, unpeeled and small
1 1/2 teaspoons parsley flakes, dried
3/4 teaspoon rosemary
salt
pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place cream and crumbled blue cheese in the top of a double boiler over simmering water.
  • Stir constantly until cheese has melted, smooth and creamy. Remove from heat.
  • Butter a 13x9 baking dish.
  • Cut the potatoes into 1/2 inch wedges and arrange wedges in pan.
  • Salt and pepper the potatoes lightly.
  • Pour cream mixture over the potatoes.
  • Sprinkle rosemary and parsley flakes over potatoes and cream mixture.
  • Bake potatoes until a golden crust has formed on top and potatoes are tender when pierced with a fork, about 40-45 minutes.

Nutrition Facts : Calories 368.3, Fat 28.2, SaturatedFat 17.7, Cholesterol 97.5, Sodium 327.1, Carbohydrate 22.1, Fiber 2.5, Sugar 1.1, Protein 8.1

MASHED POTATOES WITH CREAMY BLUE CHEESE AND ROSEMARY



Mashed Potatoes with Creamy Blue Cheese and Rosemary image

Categories     Milk/Cream     Cheese     Potato     Side     Thanksgiving     Blue Cheese     Rosemary     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 pounds russet potatoes, peeled, cut into 1-inch cubes
2 cups crumbled creamy blue cheese (such as Bleu d'Auvergne; about 8 ounces)
1/2 cup (or more) whole milk
2 1/2 teaspoons chopped fresh rosemary
Fresh rosemary sprigs (optional)

Steps:

  • Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
  • Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.

BLUE CHEESE & ROSEMARY SCALLOPED POTATOES



Blue Cheese & Rosemary Scalloped Potatoes image

I can't remember where I found this recipe, I think Sunset magazine. Whatever the case, this is a wonderfully rich and yummy dish. It's the perfect side dish for a good steak or roast.

Provided by Kater

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

5 lbs potatoes, peeled & sliced 1/4 " thick
3 teaspoons salt, divided
1/2 teaspoon black pepper
1 1/2 teaspoons minced fresh rosemary
3/4 cup crumbled blue cheese
3/4 cup grated parmesan cheese
1 cup sour cream
2 cups heavy cream

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 POTATO GRATIN



Blue Cheese Potato Gratin image

Provided by François Kwaku-Dongo

Categories     Milk/Cream     Onion     Potato     Side     Bake     Casserole/Gratin     Blue Cheese     Mozzarella     Fall     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound onions (3 medium), halved lengthwise, then thinly sliced crosswise
2 pounds russet (baking) potatoes (about 4)
2 cups heavy cream
1/4 pound Maytag Blue cheese, crumbled (1 cup)
1/4 pound whole-milk mozzarella, coarsely grated (1 cup)
1/2 teaspoon salt
1/2 teaspoon black pepper
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Preheat oven to 375°F.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes.
  • Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer. Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil. Remove from heat and cool to warm, about 30 minutes.
  • Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses. (Do not season top layer.) Pour reserved cream evenly over top and cover tightly with foil.
  • Bake in middle of oven 45 minutes. Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more. Let stand 15 minutes before serving.

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