Description
Creamy and flavorful Blue Cheese Mashed Potatoes combining tender russet potatoes with a rich garlic rosemary butter and tangy blue cheese, finished with a delightful baked topping. A perfect side dish for a comforting meal.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes (peeled and cubed)
Garlic Rosemary Butter
- 6 tablespoons unsalted butter
- 2 cloves garlic (crushed)
- 1 teaspoon ground black pepper
- 1 teaspoon steak seasoning
- 1 teaspoon kosher salt
- 1 tablespoon fresh rosemary (chopped)
Blue Cheese
- 4 ounces blue cheese crumbles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the final baking step that will melt the blue cheese topping.
- Cook Potatoes: Place the peeled and cubed russet potatoes in a large pot of boiling water. Boil them for about 15 minutes or until they are tender when pierced with a fork.
- Melt and Infuse Butter: While the potatoes are boiling, melt the unsalted butter in a small skillet over medium heat. Add the crushed garlic, ground black pepper, steak seasoning, kosher salt, and chopped fresh rosemary to the butter.
- Simmer for Flavor: Once the butter has melted, reduce the heat to low and allow the mixture to cook gently for 5-10 minutes. This step infuses the butter with the aromatic flavors of garlic and rosemary.
- Drain and Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the pot over low heat. Use an electric hand mixer to mash the potatoes until smooth and creamy. Then, gently fold in the garlic rosemary butter and half of the blue cheese crumbles by hand for an even distribution of flavor.
- Prepare for Baking: Transfer the mashed potatoes into an oven-safe bowl or casserole dish. Evenly sprinkle the remaining blue cheese crumbles on top to create a savory crust after baking.
- Bake: Place the dish in the preheated oven and bake for 5-7 minutes. This step ensures the blue cheese melts and slightly browns, adding richness and texture to the dish.
Notes
- For a stronger blue cheese flavor, add more cheese according to taste.
- Steak seasoning can be substituted with a mix of paprika, garlic powder, and onion powder if unavailable.
- Do not overboil the potatoes to prevent them from becoming waterlogged; cook until just fork tender.
- Use freshly chopped rosemary for the best aromatic result.
- This recipe works best with russet potatoes due to their high starch content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
