Blue Cheese Mashed Potatoes With Rosemary Recipes

BLUE CHEESE ROSEMARY MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Add potatoes to a large stockpot with hot water. Add the bay leaves and 1 teaspoon of salt.
• Bring to a boil, then lower to simmer and allow to cook until the potatoes are very tender, approximately 20-30 minutes.
• Meanwhile, heat the half and half with 7 tablespoons of butter, 1 teaspoon rosemary, salt, and pepper.
• Once potatoes are tender, drain the water and discard the bay leaves. Press the potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into a large bowl.
• Add the half and half mixture and 5 ounces of the gorgonzola. Stir to combine.
• Taste for seasonings and add additional rosemary, salt, or pepper, if desired. If you prefer thinner mashed potatoes, you may at this time add the milk.
• After mixing all of the seasonings, transfer the potatoes to an oven-safe dish. Sprinkle the top with the remaining 1 ounce of gorgonzola and drizzle with the remaining 1 tablespoon of butter.
• Bake covered with foil in a 350 degree F oven until heated through. Serve.

BLUE CHEESE MASHED POTATOES WITH ROSEMARY

Steps:

• Cook the potatoes in a large pot of boiling salted water until they're tender, which will take about 15 minutes. Drain them and return them to the pot.
• In a small saucepan, heat milk and garlic until hot (don't let it boil).
• Add 1/2 milk, blue cheese, and garlic to the potatoes and mash until potatoes are almost smooth. Let stand for 5 minutes to thicken.
• Stir in rosemary and season with salt and pepper.

BLUE CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
• Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

CROCK POT GARLIC BLUE CHEESE MASHED POTATOES

Steps:

• Peel and mince the garlic, chop the onion slices fine. Place into a saute pan along with the butter.
• Saute over medium heat until the mixture is softened.
• While the onion and garlic are cooking, dice the potatoes.
• Place the potatoes into the crock pot along with the water.
• Put the softened garlic/onion mixture over the potatoes in the crock pot. Stir once.
• Cook on low for 8 hours, or high for 4 hours.
• Add the milk and mash the potatoes in the crock pot.
• As a final step, mix in the blue cheese and chives.
• Enjoy!