Roasted Garlic Bleu Cheese Mashed Potatoes are the perfect side dish for any holiday table. Traditional mashed potatoes are no match for these easy to prepare family favorite.
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Hi, everyone! It’s Kim from Berly’s Kitchen. Let’s talk about the holidays for a couple minutes. They are coming up soon. I don’t know about you, but we haven’t decided on a menu yet. There are so many great holiday recipes, that’s it’s difficult to decide exactly what to make.
Some of our favorites are turkey or chicken, green bean casserole, sweet potatoes, and of course, pie. You can’t forget the pie! Another side dish that we almost always have on our holiday table is mashed potatoes.
Mashed potatoes are kind of a staple, but it’s fun to change things up a bit. Sometimes we make a traditional, creamy potato with heavy cream and butter. Another year, it might be rosemary and Parmesan potatoes. Last year we made garlic mashed potatoes, which were amazing! This year, we’re having roasted garlic bleu cheese mashed potatoes.
If you’ve never had roasted garlic bleu cheese mashed potatoes, you are missing out. The roasted garlic blends perfectly with the butter and cream without being overwhelming. The bleu cheese takes the potatoes up a notch from traditional potatoes. Your guests will ask for seconds when roasted garlic bleu cheese mashed potatoes are on the table.
Tips to ensure roasted garlic bleu cheese mashed potatoes are perfect for your holiday table:
- Remove the skins if desired.
- Cook the potatoes until fork tender.
- Don’t use raw garlic, or it could taste bitter.
- Add the butter while the potatoes are hot, so it will melt nicely.
- Less is more in regards to the bleu cheese. Start off with a little and add more as desired.
- If you don’t mind a few lumps in the potatoes, use a potato masher. If lumps aren’t your thing, use an electric mixer and add a little extra cream about a tablespoon at a time until desired creaminess is reached.
More Thanksgiving recipes you might enjoy:
- Garlic Green Beans
- Simple and Quick Dinner Rolls
- Thanksgiving Yams
- Strawberry Pecan Spinach Salad
- Dutch Apple Pie
Roasted Garlic Bleu Cheese Mashed Potatoes
- 1 medium bulb of garlic roasted
- 1 tsp. olive oil
- 2 lbs. Idaho potatoes
- 4 Tbsp. unsalted butter diced
- 1/2 cup whole milk
- 4 oz. crumbled bleu cheese crumbles
- Salt & pepper to taste
Roast the Garlic
- Preheat the oven to 400 degrees.
- Cut the top off the garlic bulb and drizzle with olive oil.
- Wrap in foil, and bake for 30 minutes.
- Remove from the oven and carefully squeeze the garlic cloves out of the bulb.
- While the garlic roasts, wash, skin, and dice the potatoes into 1 to 1 1/2 inch cubes and place them into a large stock pot.
- I love my Anolon Stockpotbecause it heats evenly, is oven safe up to 400 degrees, and it has a glass lid so you can see what is cooking.
- Add enough water to the pot to cover the potatoes by two inches and cover with a lid.
- Bring to a boil for 20 minutes or until the potatoes are fork tender.
- Drain the water, and place the cooked potatoes into a large, heat-safe mixing bowl.
- Add the roasted garlic, butter, and milk to the potatoes and use to potato masher or hand blender to combine.
- Fold in the bleu cheese. Salt and pepper to taste. Transfer to a serving dish, and garnish with additional bleu cheese crumbles if desired.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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