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Epicurious

Mashed Potatoes with Creamy Blue Cheese and Rosemary

3.6

(30)

A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 pounds russet potatoes, peeled, cut into 1-inch cubes
2 cups crumbled creamy blue cheese (such as Bleu d'Auvergne; about 8 ounces)
1/2 cup (or more) whole milk
2 1/2 teaspoons chopped fresh rosemary
Fresh rosemary sprigs (optional)

Preparation

  1. Step 1

    Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)

    Step 2

    Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.

TagsRusset PotatoPotatoRoot VegetableVegetableBlue CheeseCheeseDairyRosemaryHerbs & SpicesSideDinnerGluten FreeNut FreeVegetarianEasyQuick5 Ingredients or FewerMake Ahead30 Minutes or LessBon Appétit
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