Rustic Blue Cheese Mashed Potatoes Recipes

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BLUE CHEESE MASHED POTATOES



Blue Cheese Mashed Potatoes image

Add your favorite cheese to homemade or prepared mashed potatoes. Prepared mashed potatoes can be found in the refrigerated meat section of your local grocery store.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 2

1 package (24 ounces) refrigerated mashed potatoes
1/3 cup crumbled blue cheese

Steps:

  • Heat potatoes according to package directions; stir in blue cheese. Serve immediately.

Nutrition Facts : Calories 214 calories, Fat 11g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

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.

BLUE POTATOES MASHED WITH ROASTED GARLIC



Blue Potatoes Mashed with Roasted Garlic image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 6

3 pounds blue potatoes
2 1/2 ounces roasted garlic
2 ounces sour cream
1/2 ounce butter
1 ounce Parmesan, grated
Salt and pepper

Steps:

  • Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
  • In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
  • To serve, add as a side to any dish.

RUSTIC SMASHED POTATOES



Rustic Smashed Potatoes image

Give these smashed potatoes their rustic appeal with an uber-flavorful blend of bacon-cheese bread crumbs, fresh chives and a dollop of sour cream. This Rustic Smashed Potatoes recipe will become a new family favorite!

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 6 servings

Number Of Ingredients 8

12 red new potatoes (1-3/4 lb.)
1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
2 Tbsp. OSCAR MAYER Real Bacon Bits
1/4 tsp. smoked paprika
1 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses
1 egg, beaten
1 Tbsp. chopped fresh chives
1/2 cup sour cream

Steps:

  • Heat oven to 375ºF.
  • Place potatoes on rimmed baking sheet sprayed with cooking spray; bake 20 to 25 min. or until tender. Meanwhile, combine coating mix, bacon and paprika in medium bowl; stir in cheese.
  • Remove potatoes from baking sheet. Use back of spatula to flatten potatoes to 1/2-inch thickness. Brush both sides of each potato with egg, then coat evenly with cheese mixture. Return to baking sheet.
  • Bake 15 min. or until crisp and golden brown. Sprinkle with chives. Serve with sour cream.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

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.

GARLIC, BLUE CHEESE MASHED POTATOES



Garlic, Blue Cheese Mashed Potatoes image

Make and share this Garlic, Blue Cheese Mashed Potatoes recipe from Food.com.

Provided by Rita1652

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 red onion, diced
4 garlic cloves, minced
1/4 cup vermouth or 1/4 cup white wine
1/2 teaspoon salt
1 pinch red pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
1/4 teaspoon grated nutmeg
1/2 cup milk
1/2 lb blue cheese
6 cups mashed potatoes
1/4 lb crumbled blue cheese

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.

Nutrition Facts : Calories 418.8, Fat 20.6, SaturatedFat 11.9, Cholesterol 49.6, Sodium 1629.9, Carbohydrate 41.7, Fiber 3.5, Sugar 4.3, Protein 17.1

LOADED RUSTIC MASHED POTATOES - COOK'S COUNTRY



Loaded Rustic Mashed Potatoes - Cook's Country image

CC: Don't be tempted to use another kind of potato here; your mash won't be as fluffy. Scrub the potatoes well and simply sliced the potatoes before boiling.

Provided by gailanng

Categories     Mashed Potatoes

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs russet potatoes, unpeeled, sliced 1/2 inch thick
1 tablespoon salt for cooking potato
4 slices bacon, cut into 1/2-inch pieces
3/4 cup half-and-half
8 tablespoons unsalted butter, cut into 8 pieces
1/2 teaspoon pepper
3/4 teaspoon table salt
1/2 cup cheddar cheese, shredded (2 ounces)
1/4 cup sour cream
1/4 cup minced fresh chives

Steps:

  • Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch; bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped into and out of potatoes, 18 to 22 minutes.
  • Meanwhile, cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.
  • Drain potatoes and return them to saucepan. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, pepper and salt just until fully combined. Stir in cheddar, sour cream, chives and bacon until incorporated; try not to overwork.

Nutrition Facts : Calories 562.1, Fat 39.6, SaturatedFat 23.7, Cholesterol 105.6, Sodium 637.5, Carbohydrate 43, Fiber 5.2, Sugar 2.5, Protein 11.1

RUSTIC BLUE CHEESE MASHED POTATOES



Rustic Blue Cheese Mashed Potatoes image

Categories     Cheese     Potato     Bake     Kosher     Boil

Yield serves 4 as a side dish

Number Of Ingredients 11

1 small yam, peeled and diced
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 medium Yukon Gold potatoes (about 2 pounds)
1/2 cup milk
2 tablespoons unsalted butter, cut into 1/2-inch pieces
2 ounces semihard cheese (page 23), grated (1/2 cup)
2 ounces smoky blue cheese (page 23), crumbled (1/2 cup)
1/2 teaspoon garlic powder
1 teaspoon minced fresh thyme

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.

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