Rosemary Blue Cheese Mashed Potatoes

Get ready to elevate your mashed potato game with this rich and flavorful Blue Cheese Mashed Potatoes recipe! Creamy, cheesy, and full of savory goodness, these potatoes are anything but ordinary. The tangy blue cheese melts perfectly into fluffy mashed potatoes, while a drizzle of homemade rosemary herb butter adds flavor to every bite. Whether you’re serving them with steak, roast beef, or your holiday turkey, this side dish is an easy way to add bold, restaurant-worthy flavor to your table!

It’s day 3 of Thanksgiving Week and I’m so excited to share this side dish that first appeared on the blog in 2013. Now with delicious new images to match this incredibly delicious potato dish!

Every time I make these blue cheese mashed potatoes, family and friends always agree that these are “the best mashed potatoes they’ve ever had!“

The combination of rosemary herb butter and creamy blue cheese adds so much flavor to a classic mashed potato recipe.

If you’re making this dish for Thanksgiving, you can prep it ahead of time. You can then finish the dish by baking it in the oven for 5-7 minutes, right before serving it.

I find that mashed potatoes are one of the hardest dishes to keep warm on the Thanksgiving dinner table, so this recipe is perfect for preventing cold, sad mashed potatoes. We all want warm, fun, flavorful mashed potatoes at our Thanksgiving dinners!

Ingredients

Here I explain the best ingredients for this blue cheese mashed potatoes recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

• Russet potatoes – I always use russets for mashed potatoes. These potatoes have a high starch content. This means that when they’re mashed, they’re lighter and fluffier, than potatoes like yukon gold that have a medium starch level. You can peel them, or leave the peels on, totally your call!
• Unsalted butter – if you’re using salted butter, reduce the added salt in this recipe by 1/2 teaspoon. You can always salt to taste at the end.
• Garlic cloves
• Ground black pepper
• Steak seasoning – click the link for my easy homemade seasoning blend.
• Kosher salt
• Fresh rosemary
• Blue cheese crumbles

Instructions

1. Preheat the oven to 350°F.
2. Place the potatoes in a large pot of boiling water for 15 minutes, or until fork tender.
3. While the potatoes are boiling, add the butter, garlic, black pepper, steak seasoning, kosher salt and rosemary to a small skillet over medium heat until the butter is melted.
4. Once the butter is melted, turn the temperature down to low and allow the flavors to combine for 5-10 minutes.
5. Once the potatoes are fork tender, drain the potatoes then return them back to the pot over low heat. Use an electric hand mixer to mash the potatoes. Hand mix in the garlic rosemary butter and half of the blue cheese.
6. Spoon the mashed potatoes into an oven safe bowl or casserole dish. Sprinkle the remaining blue cheese on top.
7. Place in the oven and bake for 5-7 minutes. Remove from the oven and serve immediately.

Print Pin

4.80 stars (5 ratings)

Rate this Recipe

Blue Cheese Mashed Potatoes

Warm rosemary herb butter is added to these blue cheese mashed potatoes for the best potato side dish you'll ever have in your life!

Servings: 8 servings

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Author: Whitney Bond

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Ingredients

½1x2x

• 2 pounds russet potatoes, peeled and cubed
• 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
• 4 ounces blue cheese crumbles

Instructions

• Preheat the oven to 350°F.
• Place the potatoes in a large pot of boiling water for 15 minutes, or until fork tender.
• While the potatoes are boiling, add the butter, garlic, black pepper, steak seasoning, kosher salt and rosemary to a small skillet on the stove over medium heat until the butter is melted.
• Once the butter is melted, turn the temperature down to low and allow the flavors to combine for 5-10 minutes.
• Once the potatoes are fork tender, drain the potatoes then return them back to the pot over low heat. Use an electric hand mixer to mash the potatoes, then hand mix in the garlic rosemary butter and half of the blue cheese.
• Spoon the mashed potatoes into an oven safe bowl or casserole dish and sprinkle the remaining blue cheese on top.
• Place in the oven and bake for 5-7 minutes.

Notes

• This recipe serves 6-8 people as a side dish. If you want to double this recipe to serve 12-15 people at a holiday meal, simply click the 2X button above. The ingredient amounts will automatically update for the new serving size.
• Store mashed potato leftovers in an airtight container in the refrigerator for up to 6 days.
• To reheat them in the microwave, scoop a single portion of mashed potatoes onto a microwave-safe plate, or into a bowl, microwave for 1 minute, then stir in 1-2 tablespoons of milk or heavy cream and reheat for another minute.
• To reheat them in the oven, place the mashed potatoes in an oven-safe dish. Cover with foil and place in a 350°F oven for 15-20 minutes. Remove and stir in 2-4 tablespoons of milk or heavy cream before serving.

Nutrition Facts

Serving 6servingCalories 218kcal (11%)Carbohydrates 21g (7%)Protein 5g (10%)Fat 12g (18%)Saturated Fat 8g (40%)Cholesterol 33mg (11%)Sodium 570mg (24%)Potassium 509mg (15%)Fiber 1g (4%)Vitamin A 380mg (8%)Vitamin C 6.7mg (8%)Calcium 96mg (10%)Iron 1.1mg (6%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.