Fall is in full swing here in Chicago so I’m craving some rib sticking comfort foods. And what is better than a big mound of mashed potatoes…not much. Of course there’s a million ways to make these; in this version I combine some of my favorite flavors into the spuds. The main stars of this dish are tangy blue cheese, creamy butter and of course….garlic! Enjoy!
- 1 lb of potatoes
- 4 oz crumbled blue cheese
- 1/3 cups milk
- 2 tbsp butter
- 3 – 4 cloves of garlic
- Salt and pepper
- chopped parsley for garnish
- Rinse the potatoes and parsley. Coarsely chop the parsley and set aside.
- Fill a large pot with water. Chop the potatoes into 2 inch pieces and place in the water.
- Peel the garlic cloves and add them to the potatoes
- Place the potatoes over high heat and bring to a boil. Cook until the potatoes are tender (approximately 10 – 12 minutes).
- Drain the potatoes and return to the pot. Add the butter, milk and cheese. Using a potato masher or a large spoon smash the potatoes while combining the ingredients. Do not mash the potatoes until they’re smooth…you want large chunks for texture.
- Season with salt and pepper to taste.
- Serve these deelish spuds hot with a sprinkling of parsley. The night I made these I served them with stuffed pork chops but they would go well with chicken or beef also.
- Change it up!
- Use goat cheese instead of blue cheese for a creamier taste
- Swap out milk with heavy cream or half and half for a super decadent twist
- What variety of potato? I like red but for this recipe you can use russet, white or even Peruvian blue.