Description
These Rosemary Blue Cheese Mashed Potatoes combine creamy Yukon Gold potatoes with the sharp, tangy flavor of blue cheese and aromatic fresh rosemary. Perfect as a rich and flavorful side dish, they are easy to prepare on the stovetop and bring a gourmet touch to holiday meals or comforting dinner plates.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
Dairy & Cheese
- 1/4 cup unsalted butter
- 1/2 cup whole milk
- 3 ounces blue cheese, crumbled
Herbs & Seasonings
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Boil Potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain and Mash: Drain the potatoes thoroughly and return them to the pot. Add the butter and begin mashing until mostly smooth.
- Add Milk: Warm the milk slightly and gradually add it to the potatoes while continuing to mash to achieve your desired creaminess.
- Incorporate Cheese and Rosemary: Stir in the crumbled blue cheese and chopped rosemary, mixing gently until the cheese is melted and evenly distributed throughout the mash.
- Season and Serve: Season with garlic powder, salt, and black pepper to taste. Serve the mashed potatoes warm, optionally garnished with a small sprig of fresh rosemary for an elegant touch.
Notes
- For a richer flavor, substitute some or all of the milk with cream or sour cream.
- Experiment with different types of blue cheese to adjust the sharpness or mildness of the dish.
- If fresh rosemary is unavailable, use about half the amount of dried rosemary since it is more potent.
- This dish pairs wonderfully with roasted meats or as a decadent side to holiday meals.
