Mashed Potatoes with Blue Cheese and Chives
The recipe for mashed potatoes with blue cheese is one of my husband’s favorites. He loves blue cheese. I add it in sauces and salads for him and sometimes he has it on the side as an appetizer. I can’t eat it on its own, but I love it in this recipe. It adds some character to the bland tasting potatoes. This side dish goes well with any grilled or roasted meat or poultry. You can make the mashed potatoes with blue cheese for your family or for a gathering.
Helpful Tips
What kind of potatoes are best for mashed potatoes?
I used Russet potatoes when I created this recipe, but Yukon Gold will also work. Yukon Gold are a bit more expensive, but creamier. While the Russet potatoes contain more starch. Avoid using new and waxy potatoes. They contain less starch and will create a gummy or glue-like texture.
How to boil potatoes?
For this recipe I prefer to peel and cut the potatoes to quarters. This ensures faster cooking.
Always add potatoes in cold water and then bring it to boil. If you add the potatoes in hot water the chance of uneven cooking is greater.
After the water is boiling add a generous amount of salt in the water. The potatoes will absorb some of the salt and this will make seasoning the mash easier.
Use a fork to check if the potatoes are cooked. If they are ready, you will be able to break the potato in half with a fork.
Drain the potatoes from all the water. Then return to the pot they were cooked in. Then add the melted butter, cheese and milk mixture.
Do not over work your potatoes. I don’t recommend using blenders, mixers or food processors. They beat the potatoes too aggressively, which creates a gummy and unpleasant texture. I use a hand masher and it works great.
Mashed Potatoes with Blue Cheese and Chives
Ingredients
- 2 pounds russet potatoes
- 4 oz blue cheese
- 2 Tbsp unsalted butter
- ½ cup whole milk or heavy cream
- salt and pepper to taste
- finely chopped fresh chives to taste I chopped 4-5 sprigs
Instructions
- Wash peel and cut your potatoes to inch and a half pieces. Place them in a pot filled with cold water and bring to a boil. Add salt to the water and boil until the potatoes are fork tender. Drain the potatoes and bring them back to the pot.
- Add the milk, butter and the crumbled blue cheese in a saucepan. Heat it to medium low and stir until the butter is melted.
- Add the mixture to the potatoes and mash until smooth. Season with salt and paper to taste, add the chopped parsley and stir to combine. Serve warm.
- Store leftovers for 3-4 days in the fridge.
