BLUE CHEESE MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
BLUE CHEESE MASHED POTATOES
Add your favorite cheese to homemade or prepared mashed potatoes. Prepared mashed potatoes can be found in the refrigerated meat section of your local grocery store.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 2
Steps:
- Heat potatoes according to package directions; stir in blue cheese. Serve immediately.
Nutrition Facts : Calories 214 calories, Fat 11g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
RUSTIC BLUE CHEESE MASHED POTATOES
Steps:
- Preheat the oven to 400˚F.
- Place a baking sheet in the oven to heat for 5 minutes.
- In a large bowl, toss together the yam dice, olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pour onto the hot baking sheet. Bake for 20 minutes, or until the yams are brown and cooked through. Remove from the oven, transfer the yams to a medium bowl, and mash them. Set aside.
- While the yams are roasting, peel half or all of the peel from the potatoes. (Leaving some of the peel on adds texture and color to the dish.) Cut the potatoes into 2-inch pieces. Put the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of the salt, bring to a boil, and boil for 20 to 25 minutes, or until the potatoes are just cooked through.
- In a small pot, heat the milk over low heat.
- Strain the potatoes and return them to the pot. Add the butter, remaining salt and pepper, both cheeses, and the garlic powder, thyme, and warm milk. With a potato masher, gently mash the potato mixture. The potatoes should be slightly chunky.
- Gently fold in the roasted yams with the masher or a spatula. Do not fully incorporate the yams; leave spikes of color throughout the potatoes. Serve warm.
- Make Ahead
- The potatoes will keep, covered, for up to 5 days in the refrigerator. Reheat, covered, in a 350°F. oven for 30 minutes. Add more milk if needed.
GARLIC, BLUE CHEESE MASHED POTATOES
Make and share this Garlic, Blue Cheese Mashed Potatoes recipe from Food.com.
Provided by Rita1652
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan heat oil over medium high heat. Add onions, and garlic stirring all the while cooking about 4 minutes.
- Deglaze the pan with vermouth.
- Add salt, pepper flakes, herbs, and nutmeg.
- Add milk and 1/2 pound blue cheese cook till melted.
- Add potatoes and mix together.
- Toss in crumbled blue cheese for texture.
- Season with additional salt and pepper to taste.
Nutrition Facts : Calories 418.8, Fat 20.6, SaturatedFat 11.9, Cholesterol 49.6, Sodium 1629.9, Carbohydrate 41.7, Fiber 3.5, Sugar 4.3, Protein 17.1
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