Replace boring potatoes with Creamy Blue Cheese Mashed Red Potatoes. The creamy texture of red potatoes combined with blue cheese crumbles, milk, butter, and chives create a new take on a staple side dish.
Last week I made an ah-may-zing tri tip roast that I pan-roasted to get a good sear, then put it in the oven to finish cooking. It was one of the best things that I’ve put in my mouth. Seriously – The meat was so good, it might convert a vegetarian. Anyways, I made a sauce with onions, beef broth, and balsamic vinegar to go with the tri tip, but I needed a side dish.
I was thinking that the salty tang of blue cheese crumbles in the mashed potatoes and the fruity zing of balsamic vinegar in my sauce would be a great match, and it was. Those flavors really complement each other, but of course, Creamy Blue Cheese Mashed Red Potatoes are amazing with or without meat or sauce.
Is it just me, or does blue cheese seem to be a polarizing ingredient? I feel like people either really love it or hate it. I get it, it’s not for everyone. Not only is it salty, pungent, and stinks, but, hello, has mold in it! Regardless, I love the stuff. The unique flavor of blue cheese combined with some creamy mashed red potatoes really is a match made in heaven.
I had some friends over the other day and we were going through my fridge for something to eat. I had some leftover Creamy Blue Cheese Mashed Red Potatoes, so I offered them to my potato-loving friend even though she doesn’t like blue cheese. I was surprised when she wanted to try them anyways, but I was more surprised when she asked for seconds! The moral of this story is that these potatoes have a mild blue cheese flavor that I think anyone (even blue cheese naysayers) will enjoy. If you want to amp up the blue cheese flavor, simply add more blue cheese crumbles!
Of all the potato varieties out there, I love red potatoes the most. They have such a great creamy texture and flavor that is just perfect for mashed potatoes. Of course, you could replace red potatoes for another variety, but the starch factor in other potatoes may require a little more milk/butter.
This recipe for Creamy Blue Cheese Mashed Red Potatoes has fresh, simple ingredients like whole milk, butter, blue cheese crumbles, chives, and salt & pepper. Except for the blue cheese crumbles, you probably already have everything on hand to turn what can be a boring side dish into a total crowd pleaser.
Tip: If you don’t already grow chives, I highly recommend you do. It’s one of my favorite herbs to grow because, unlike basil, they’re very low maintenance. You just throw them in a window and cut off what you want to use. The plant keeps growing and providing more fresh herbs.
For a multitude of reasons, I never peel my red skinned potatoes:
- There are nutrients in the skin.
- Their wonky, pockmarked shape makes it difficult to peel them.
- Scrub them and go. Not peeling saves lots of time!
- Lastly, I think leaving the skins on gives the mashed potatoes a great texture and appearance. If you don’t like the skins, feel free to peel away!
So, upgrade your Thanksgiving mashed potatoes with Creamy Blue Cheese Mashed Red Potatoes or serve them for dinner with your favorite protein and a side salad with Dijon Chive Vinaigrette for a complete meal.
- 1½ lb. red potatoes, scrubbed clean and quartered
- 5 tbsp butter
- ½ cup + 2 tbsp whole milk
- ¼ cup blue cheese crumbles (more if you want a sharper blue cheese flavor)
- 1 tsp. salt
- several grinds of fresh black pepper
- 1½ tbsp. chopped chives
- Add quartered potatoes to a pot of boiling water. Cook until the potatoes are very soft and fork tender. Drain. Return potatoes to pot and mash with a potato masher until there are no lumps. Add butter and stir until melted. Add milk, blue cheese crumbles, salt, pepper, and chives. Mix well. Garnish with more chives and serve warm.