Description
Creamy and flavorful Blue Cheese Mashed Potatoes, enhanced with garlic, fresh rosemary, and a blend of seasonings. Perfect as a rich side dish baked to melt the cheese topping.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes, peeled and cubed
Butter Mixture
- 6 tablespoons unsalted butter
- 2 cloves garlic, crushed
- 1 teaspoon ground black pepper
- 1 teaspoon steak seasoning
- 1 teaspoon kosher salt
- 1 tablespoon fresh rosemary, chopped
Cheese
- 4 ounces blue cheese crumbles
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for the final bake.
- Cook Potatoes: Place the peeled and cubed potatoes in a large pot of boiling water and cook for about 15 minutes, or until the potatoes are fork tender and easily pierced.
- Prepare Garlic-Rosemary Butter: While the potatoes cook, melt the butter in a small skillet over medium heat. Add crushed garlic, black pepper, steak seasoning, kosher salt, and chopped rosemary, stirring occasionally.
- Simmer Butter Mixture: Reduce the skillet heat to low and simmer the butter mixture for 5 to 10 minutes to allow the flavors to meld together.
- Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the pot placed over low heat. Use an electric hand mixer to mash the potatoes until smooth, then fold in the garlic-rosemary butter and half of the blue cheese crumbles by hand to integrate evenly.
- Assemble for Baking: Transfer the mashed potatoes into an oven-safe bowl or casserole dish. Sprinkle the remaining blue cheese crumbles evenly over the top to create a cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 5 to 7 minutes, until the blue cheese melts and the dish is heated through.
Notes
- Use russet potatoes for the best texture in mashed potatoes.
- You can adjust the amount of blue cheese according to your taste preferences.
- Allow the garlic and rosemary to infuse the butter on low heat to avoid burning the garlic.
- This dish pairs wonderfully with grilled or roasted meats and vegetables.
