mashed potatoes

Butter and the tang of buttermilk with blue cheese give these 5 ingredient mashed potatoes a rich flavor that pairs perfectly with chicken, beef or pork.

It’s okay to admit it. We all know it’s true. The best part of dinner, especially when it’s a holiday dinner, is the side dishes. And when the side dishes are rocked with flavor, the main dish can just scooch on over to the sidelines. Unless you’re slathering a turkey with hot and spicy sauce (like I did), because then we’ve got a match!

When you’re operating in the multiple side dish zone (which seems to be the theme of nearly each and every Thanksgiving table) it’s a good idea to keep those recipes simple. Complicated, overwrought 182 ingredient recipes just aren’t what the frazzled home-cooking-hostess needs when guests will be sampling a bite of this and a dig into that and complicates the beauty in simplicity that our palates crave when loading our buffet plate into a mound of food that would serve a family of four.

Simple you say? Let’s go with it. But don’t make it boring. Let’s add 2 different ingredients to the basic mashers to make them smashers. Yes, I did say that.

What Do You Put In Mashed Potatoes

These decadent 5-ingredient mashed potatoes start off with your basic russet or Yukon Gold potato that has a dryer, lighter texture when mashed. Save the waxy white or red potatoes when your tater needs to hold up to the blanketing of mayo (or yikes! Miracle Whip) and mustard link in my favorite potato salad,

My mashed potato 5-ingredient mashed list is:

• Yukon gold potatoes for the creamiest blend, cut into quarters for quicker cooking
• Buttermilk, to give the potatoes a bright tang (you could use cream, half and half, or milk instead)
• Real butter. Always real butter.
• Freshly crumbled blue cheese. Please, please, please, crumble your own fresh blue cheese rather than buying the pre-packaged crumbles. There’s a difference you most certainly will taste.
• Chives or really thin sliced green onion, just for a bit of garnish

When boiling the potatoes, always salt the water so the potatoes are flavored as they cook. My husband always reminds me to add the salt after the water has come to a boil so the salt doesn’t pit the bottoms of the pans. And, I always quarter my potatoes before cooking so they cook faster, usually in about 10-15 minutes or until fork-tender.

How to Get Smooth and Creamy Mashed Potatoes

After making this recipe, I learned a few new potato tricks from Aimee’s post on Secrets to the Best Mashed Potatoes. I’ll definitely be incorporating secret #1 into my next batch. You definitely need her tips in your mashed potato arsenal.

Most home cooks use a hand blender to cream their potatoes, but if you blend for too long, your potatoes will turn to glue. Instead, do like the pros do for restaurant-style super smooth and creamy mashed potatoes without any lumps, use one of these kitchen gadgets instead:

• Food mill
• Potato ricer
• Potato masher

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

4 from 11 votes

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Blue Cheese Mashed Potatoes

Butter and the tang of buttermilk with blue cheese give these mashed potatoes a rich flavor that pairs perfectly with chicken, beef or pork.

Servings 8 -10 servings

Ingredients

• 2 1/12 pounds russet potatoes
• 1 teaspoon kosher salt plus more for seasoning
• 2/3 cup buttermilk
• 6 tablespoons butter
• 4 ounces blue cheese crumbled, plus more for garnish
• 1/4 cup chives plus more for garnish
• Freshly ground black pepper

Instructions

1. Peel potatoes and rinse under cold water. Cut each potato into quarters and place in 4-quart saucepan. Cover with cold water and bring to boil. Add 1 teaspoon kosher salt; then reduce heat to low boil. Cook until potatoes are tender and easily pierced with fork, about 12 minutes.
2. Meanwhile, heat buttermilk and butter together in small saucepan over medium heat until butter has melted and mixture is hot but not boiling.
3. Drain potatoes, return to pot and warm over low heat 1-2 minutes for the moisture to evaporate. Use ricer, potato masher or food mill to mash potatoes. Stir in buttermilk and milk mixture 1/3 cup at time until potatoes are consistency you prefer. Stir in crumbled blue cheese and chives and season with kosher salt and freshly ground pepper to taste. Garnish with additional blue cheese and chives.

More Recipes to Serve Alongside Mashed Potatoes

• Oven Roasted Chicken with Lemon Rosemary Garlic Butter 
• Juicy Roast Turkey Breast for Two (or a meal prep favorite!)
• Roasted Turkey Breast with Lemon and Oregano
• Braised Pork Roast in Almond Milk
• 30-Minute Creamy Mushroom and Leek Chicken Breasts

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