BBSP’s (Buttered and Blue Smashed Potatoes)

Serves: 4

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!

Ingredients:

  • 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

Prep It:

  • 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

Cook It:

  • 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 It:

  • 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.
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