Butter and the tang of buttermilk with blue cheese give these mashed potatoes a rich flavor that pairs perfectly with chicken, beef or pork.
Course Side Dish
Cuisine American
Keyword mashed potatoes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 216kcal
Ingredients
2 ½poundsyukon gold potatoes
1teaspoonkosher salt, plus more for seasoning
⅓cupbuttermilk
4tablespoonsbutter
4ouncesblue cheese, crumbled, plus more for garnish
¼cupchives, plus more for garnish
freshly ground black pepper
Instructions
Scrub the potatoes clean and add to a deep pot. Completely cover the potatoes with water, about ½ inch above the potatoes. Bring the potatoes to a boil and add ½ teaspoon of kosher salt. Boil the potatoes for 20 to 30 minutes or until they are very easily pierced with a fork and the skin pulls away from the potato where cut.
Drain the potatoes, and while still hot, use a paper towel to wipe the skin away from the potatoes, then add back to the warm pot. Gently smash the hot potatoes with the tines of a hand mixer and add the butter to the potatoes. Cover with a lid for the butter to melt, about 3-4 minutes.
Add the buttermilk to the pot and set it in the kitchen sink so the potatoes don't fly around the kitchen while whipping. Cream the potatoes with the hand mixer until smooth, rotating the pot counter-clockwise as you mix. Don't over mix the potatoes. Add the remaining ½ teaspoon of kosher salt and black pepper to taste. Stir in the crumbled blue cheese and chives. Garnish with additional blue cheese and chives.