Description
Creamy and flavorful Blue Cheese Mashed Potatoes made with tender russet potatoes, infused with garlic-rosemary butter, and topped with melted blue cheese. This comforting side dish is perfect for any dinner gathering and combines rich cheese with aromatic herbs for a gourmet twist on classic mashed potatoes.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes, peeled and cubed
Butter Mixture
- 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
Cheese
- 4 ounces blue cheese crumbles
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for finishing the dish later with a melt and slight bake of the cheese topping.
- Boil Potatoes: Place the peeled and cubed potatoes in a large pot of boiling water. Cook for about 15 minutes or until the potatoes are fork tender and easily pierced.
- Prepare Garlic-Rosemary Butter: While the potatoes boil, melt the butter in a small skillet over medium heat. Add the crushed garlic, black pepper, steak seasoning, kosher salt, and chopped fresh rosemary. Allow the mixture to simmer gently until the butter melts completely.
- Infuse Flavors: Reduce the heat to low and let the butter mixture simmer for 5 to 10 minutes. This step allows the garlic and rosemary flavors to fully infuse into the butter.
- Mash Potatoes: Drain the cooked potatoes well and return them to the pot on low heat to remove excess moisture. Use an electric hand mixer to mash the potatoes until smooth and creamy. Then, fold in the garlic-rosemary butter along with half of the blue cheese crumbles to incorporate flavor deeply.
- Assemble and Top: Transfer the mashed potatoes into an oven-safe bowl or casserole dish. Sprinkle the remaining blue cheese crumbles evenly on top for a cheesy crust once baked.
- Bake: Place the dish in the preheated oven and bake for 5 to 7 minutes, until the cheese on top melts and starts to slightly brown, enhancing flavor and texture.
Notes
- Use russet potatoes for the best texture in mashed potatoes.
- If you prefer a milder flavor, reduce the amount of blue cheese or substitute with a milder cheese.
- Steak seasoning adds a nice depth; you can substitute with a mixture of paprika, garlic powder, and onion powder if desired.
- For extra creaminess, consider adding a splash of milk or cream when mashing.
- Make sure to thoroughly drain potatoes to avoid watery mashed potatoes.
