Red and Bleu Mashed Potatoes

Foodista Cookbook Entry

Category: Side Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


3 tablespoons crumbled bleu cheese
1 cup milk or cream
Salt and pepper, to taste


Wash the potatoes, but do not peel. Boil them for about 20 minutes, or until fork tender. Meanwhile, roast the garlic cloves in the oven. Or you can add them to the boiling potatoes to cook.
Once the potatoes are tender, remove them from the water. Place in a large bowl, and mash with other ingredients until fluffy.




I love bleu cheese and am always looking for new dishes to incorporate it into. I had a hunk of bleu in the fridge, left over from making buffalo bleu cheese pizza recently, and rather than let it go bad, I immediately thought about adding it into mashed potatoes.

The bleu cheese was the perfect addition! My friend's husband mentioned that he doesn't like bleu cheese, but thought these were wonderful. As tempting as it may be to add more bleu to these potatoes ( I know, I wanted to, too), don't. Restrain yourself. You will thank me later, I promise. The bleu adds a nice understated flavor, almost like a faint aftertaste, that combines fantastically with the roasted garlic flavor.

I woke up the next morning after our dinner party and immediately pulled the leftover potatoes out of the fridge to reheat for breakfast. *sigh* Just as good as the night before.

I can't wait to make these again.




Thursday, February 18, 2010 - 6:36pm


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