We’re Cooking: Blue Cheese Mashed Potatoes

Yes, it may sound a little odd….but adding tangy, rich and decadent blue cheese to your mashed potatoes may just be the kick you needed in your traditional holiday recipe.  Think about it, you wouldn’t think twice about adding cheddar cheese to your potatoes, blue cheese just adds more zig to the creamy, cheesy texture, and because the flavor is so prounounced you don’t need a lot to add incredible flavor (making these a bit healthier than some normal cheesy mashed potatoes….well, until you top them with bacon.)


Blue Cheese Mashed Potatoes
4 pounds of yukon gold potatoes, peeled and cut into 2 inch chunks
1 cup chicken stock, divided in half
1/2 cup low fat buttermilk
4 ounces blue cheese, crumbled
2 roasted garlic cloves, smashed
2 tablespoons fat free Greek yogurt
salt and pepper
3 slices very crisp bacon, optional for garnish
2 tablespoons freshly snipped chives for garnish

Add the potatoes to a very large soup pot and fill with cold water.  Salt the potatoes very generously, about 1 1/2 – 2 tablespoons (adding salt to the potatoes now will infuse flavor so you won’t need to add much later.) Place the pot over medium-high heat on the stove and bring to a boil. Boil until the potatoes are very soft.  Drain into a strainer and then place back in the hot pot.  Into the pot add half the chicken stock, buttermilk, blue cheese, roasted garlic and yogurt.  Using a whisk or potato masher smash the potatoes, stirring well to ensure all the flavors are well distributed.  If the potatoes are too dry add a bit more chicken stock, just using enough to get to the consistency you like.  Season with pepper, about 2 teaspoons, taste and adjust any final seasonings (if you need more pepper or more salt.)  Pour into your serving dish and top with chives, and bacon if desired.