Buttermilk Blue Cheese Mashed Potatoes
Ingredients
The potatoes
-
2
pounds
yukon gold potatoes
-
1
teaspoon
kosher salt
The mix-ins
-
⅓
cup
buttermilk
-
4
tablespoons
butter
-
4
ounces
blue cheese, crumbled
-
¼
cup
chives
-
to taste
freshly ground black pepper
Instructions
- Scrub the potatoes and add them to a deep pot, covering them with water.
- Bring the water to a boil and add ½ teaspoon of kosher salt.
- Boil the potatoes for 20 to 30 minutes until fork-tender.
- Drain the potatoes and remove the skins while they are still hot.
- Return the potatoes to the warm pot and gently smash them with a hand mixer.
- Add the butter to the potatoes and cover for 3-4 minutes to melt.
- Add the buttermilk and whip the potatoes until smooth, being careful not to over mix.
- Season with the remaining salt and black pepper, then fold in the blue cheese and chives.
- Garnish with additional blue cheese and chives before serving.
Nutrition Facts (estimated)
Servings
8
Calories
216
Total fat
10g
Total carbohydrates
26g
Total protein
6g
Sodium
557mg
Cholesterol
27mg
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