Tag Archives: blue cheese mashed potatoes

Buffalo Blue Cheese Mashed Potatoes

Buffalo Blue Cheese Mashed Potatoes Recipe

Last week as I was preparing the Blue Cheese Buffalo Chicken & Pork Meatloaf for dinner, I thought, what goes better with meatloaf than mashed potatoes? So, then I thought, I must make a Buffalo Cheesy Mashed Potato Recipe to go with the meatloaf, and here we are!

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Twice Baked Rosemary Blue Cheese Mashed Potatoes

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What goes better with Bacon Wrapped Rosemary Pork Tenderloin than Blue Cheese Rosemary Mashed Potatoes!

My friends and roommates agreed that these were the “best mashed potatoes they’ve ever had!”

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Infusing the butter in these mashed potatoes gives them so much flavor and the blue cheese makes them extra creamy!

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Ingredients (serves 6-8)

  • 6 small potatoes
  • 6 tbsp butter
  • 2 cloves garlic (smashed)
  • 1 tsp freshly ground black pepper
  • 1 tsp steak seasoning
  • 1 tsp kosher salt
  • 1 tbsp fresh rosemary (chopped)
  • 4 oz blue cheese

Start by peeling and quartering the potatoes and placing them in a large pot of boiling water.

While the potatoes are boiling, combine the butter, garlic, pepper, steak seasoning, kosher salt and rosemary in a small pan over medium heat until the butter is melted.

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Lower the temperature after the butter is melted and allow the flavors to combine.

Drain the potatoes when fork tender (about 15 minutes). After draining, return the potatoes back to the pot over low heat and use a hand mixer to mash the potatoes, then mix in the garlic butter and half of the blue cheese.

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Now, spoon the mixture into a small casserole dish and cover with the remaining blue cheese.

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Bake at 350° for 5-7 minutes. Allow the potatoes to “twice-bake” and the cheese to melt on top.

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♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Twice Baked Rosemary Blue Cheese Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 6-8

Twice Baked Rosemary Blue Cheese Mashed Potatoes

Ingredients

  • 6 small potatoes
  • 6 tbsp butter
  • 2 cloves garlic (smashed)
  • 1 tsp freshly ground black pepper
  • 1 tsp steak seasoning
  • 1 tsp kosher salt
  • 1 tbsp fresh rosemary (chopped)
  • 4 oz blue cheese

Instructions

  1. Start by peeling and quartering the potatoes and placing them in a large pot of boiling water.
  2. While the potatoes are boiling, combine the butter, garlic, pepper, steak seasoning, kosher salt and rosemary in a small pan over medium heat until the butter is melted.
  3. Lower the temperature after the butter is melted and allow the flavors to combine.
  4. Drain the potatoes when fork tender (about 15 minutes). After draining, return the potatoes back to the pot over low heat
  5. Use a hand mixer to mash the potatoes, then mix in the garlic butter and half of the blue cheese.
  6. Now, spoon the mixture into a small casserole dish and cover with the remaining blue cheese.
  7. Bake at 350° for 5-7 minutes. Allow the potatoes to “twice-bake” and the cheese to melt on top.
http://whitneybond.com/2013/02/13/twice-baked-rosemary-blue-cheese-mashed-potatoes/