Blue Cheese Mashed Potatoes are a delicious side dish recipe that is awesome served with roast beef, brisket or steak!
If you’re a lover of blue cheese, then you will love these blue cheese mashed potatoes. They are nothing like my creamy oven-baked mashed potatoes. Instead, they are chunky and flavored with plenty of blue cheese!
You do not need gravy for these mashed potatoes. Instead, you can serve them as a potato side dish all on their own with beef tenderloin, ribeye, brisket or roast beef. Blue cheese is a delicious pairing with beef of any kind.
- red potatoes
- garlic cloves
- crumbled blue cheese
- 1% milk
- fresh parsley
- kosher salt and freshly ground black pepper
How to make Blue Cheese Mashed Potatoes:
Cut the potatoes into chunks. This is a potato salad recipe where you do not need to take the skin off the potatoes. You’ll be mashing them with skin and all. If this doesn’t appeal to you, peel the potatoes before cutting them into chunks.
Boil potatoes and peeled garlic cloves for about 15 minutes (until tender). Drain.
Add drained potatoes and garlic to a bowl. Add blue cheese, milk, parsley, salt and pepper to the bowl too. Mash it all with a potato masher to a desired consistency. These blue cheese mashed potatoes will not be smooth like traditional mashed potatoes. They will have a chunkier texture to them.
Add a pat of butter on top, if you’d like, and let it melt into the mashed potatoes. You can sprinkle more blue cheese crumbles and fresh parsley on top too. Make it look as pretty as you want!
These potatoes are delicious served on their own. Add butter if you’d like. No sauce or gravy is necessary unless your main dish happens to include some that you’d like to spoon over. Enjoy!
Blue Cheese Mashed Potatoes
- 2 pounds red potatoes, cut into 2-inch chunks
- 2 medium garlic cloves, peeled
- 1 cup (4 ounces) crumbled blue cheese
- ½ cup 1% low fat milk
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon freshly ground black pepper
- kosher salt, to taste
- Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain.
- Place the potato mixture and the remaining ingredients in a large bowl. Mash to desired consistency. Add salt, to taste.