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    Home » Dinner » Side Dishes

    Blue Cheese Mashed Potatoes

    Published: Sep 16, 2020 · Modified: Oct 24, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    These flavorful blue cheese mashed potatoes are made with Yukon gold or Russet potatoes, milk, cream, butter, and blue cheese. Cook them in the Instant Pot or on the stovetop!

    blue cheese mashed potatoes in a bowl

    Are you ready for fall comfort foods?

    I am!

    Even though the days are still warm here, the nights are getting a little chillier. And I am beyond ready for fall!

    This week I made campfire chili and beer chili.

    Yup, we ate chili twice this week, and I wore a hoodie for the first time since March. It was fabulous.

    One of my favorite fall comfort foods is, no surprise, potatoes. I love them roasted, smashed, and scalloped.

    And of course, mashed.

    Classic mashed potatoes (like these fluffy mashed potatoes or these French mashed potatoes) are perfect because they go with any meal.

    But there's another type of mashed potato that I cannot get enough of. Cheesy mashed potatoes!

    Often, instead of intentionally buying cheese for mashed potatoes, I toss in whatever cheese I have on hand. My frivolous potato and cheese experiments have lead to some truly tasty side dishes.

    Recently, I found myself staring at a bunch of potatoes and a wedge of blue cheese, wondering if blue cheese mashed potatoes would be weird or awesome.

    Turns out, they're awesome.

    These blue cheese mashed potatoes are easy to make in the Instant Pot or on the stovetop, and are a perfect side dish for blue cheese lovers!

    This recipe includes both Instant Pot and stovetop directions. The directions and photos in the post focus on the Instant Pot. Check the second half of the recipe card for the stovetop directions.

    Do These Mashed Potatoes Taste Like Blue Cheese?

    Yes, they definitely do.

    If you don't like blue cheese, I recommend sticking with these goat cheese mashed potatoes (or Instant Pot goat cheese mashed potatoes!) or Boursin mashed potatoes.

    Do I Really Need to Weigh the Potatoes?

    Yes, if possible.

    I use an analog kitchen scale to weigh my veggies.

    If you don't weigh the potatoes, make sure to check the recipe card notes for some minor adjustments.

    How to Make Instant Pot Blue Cheese Mashed Potatoes

    Add peeled and quartered potatoes to the Instant Pot basin, along with one cup of water and a little salt.

    Add Potatoes + Water to the Instant Pot
    Add Potatoes + Water to the Instant Pot

    Close the Instant Pot, turn the valve to the sealing position, and press pressure cook (or manual).

    Set the timer to 10 minutes.

    Some Instant Pots models have a pressure cook button, and others have a manual button.  They do exactly the same thing.

    It will take about eight minutes for the Instant Pot to build pressure, and then it’ll start counting down.

    When the countdown finishes, carefully quick release the pressure.

    Pressure Cook Potatoes Until Tender
    Pressure Cook Potatoes Until Tender

    Drain the potatoes and set them aside.

    Add the milk, cream, and butter to the Instant Pot basin. Press cancel to end the previous program, and press the sauté button. 

    The Instant Pot will begin to heat the milk and melt the butter. As soon as the milk is warm (about two minutes), press cancel to turn off the heat.

    Warm Milk, Cream, + Butter
    Warm Milk, Cream + Butter

    Add the potatoes back to the Instant Pot.

    Use a potato masher (for chunkier potatoes) or ricer (for smoother potatoes) to mash the potatoes into the milk. I own this potato masher and and an OXO ricer-style potato masher.

    Add Potatoes + Cheese to the Pot
    Add Potatoes to the Pot

    At first it might seem like there’s too much milk for the potatoes, but as long as you used a full two pounds of potatoes, they should completely absorb the milk.

    Mash Until Creamy
    Mash Until Creamy

    Next, add the blue cheese to the potatoes. Make sure to flake the cheese apart before adding it to the potatoes.

    Mash the cheese into the potatoes.

    Add the Blue Cheese
    Add the Blue Cheese

    Taste the potatoes, season with salt, and they're ready to serve!

    What to Pair with Blue Cheese Mashed Potatoes

    There's no doubt about it, blue cheese pairs better with some foods than others.

    Blue cheese mashed potatoes would be delicious with any type of beef (like this steak and mushroom salad).

    If you want to pair it with seafood, I like to serve it with bold, flavorful fish (not white fish), especially when the fish is cooked with citrus or nuts. It's delicious with herb (and orange) butter salmon, salmon almondine, and citrus swordfish.

    I like to pair blue cheese with apples or pears (it would goes perfectly with this kale apple salad), with bitter green vegetables (like this shaved brussels sprout salad), or with mushrooms (like these sautéed oyster mushrooms).

    Serve your meal with your favorite red wine, and bon appetit!

    blue cheese mashed potatoes in a bowl
    blue cheese mashed potatoes in a bowl
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Blue Cheese Mashed Potatoes

    These flavorful blue cheese mashed potatoes are made with Yukon gold or Russet potatoes, milk, cream, butter, and blue cheese. Cook them in the Instant Pot or on the stovetop!
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 6 people
    Calories: 214kcal
    Freezer Friendly?
    No
    Will It Keep?
    3-4 Days
    Prevent your screen from going dark

    Equipment

    • Instant Pot (I use this one)
    • Potato Masher (I use this one)
    • Colander

    Ingredients

    • 2 pounds Russet potatoes or Yukon gold (or yellow) potatoes, peeled and quartered
    • 1 cup water
    • 2 teaspoons salt, to taste
    • ½ cup whole milk (4 ounces)
    • ½ cup heavy cream (4 ounces)
    • 4 tablespoons butter, cut into cubes
    • 4 ounces blue cheese or Gorgonzola, flaked apart with a fork

    Instructions

    Instant Pot Directions:

    • Add potatoes, water, and half the salt to the Instant Pot.
      Add Potatoes + Water to the Instant Pot
    • Seal the lid and turn the steam valve to the sealing position.
      Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 10 minutes.
      The Instant Pot will take about 8 minutes to come to pressure, and then will start counting down the cook time.
      As soon as it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.
      Tip: Quick release can be messy– the vent will let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
      Pressure Cook Potatoes Until Tender
    • Drain the potatoes into a colander, and set aside.
      Press cancel on the Instant Pot to end the previous program.
      Add the milk, cream, and butter to the Instant Pot. Press the sauté button. Leave the adjustable temperature setting at normal.
      Heat the milk for about 2 minutes, until the butter begins to melt and the milk is warm.
      Press the cancel button to turn off the heat.
      If you did not weigh your potatoes before starting, check the recipe notes to adjust the recipe before proceeding.
      Warm Milk, Cream, + Butter
    • Put the potatoes back into the Instant Pot and mash into the milk. Add the blue cheese and mash again.
      Add Boursin to Potatoes
    • Add the remaining salt to taste, and serve.
      Make Ahead / Leftovers: To keep warm (for up to an hour), place in a pan over lightly simmering water, and cover loosely. The mashed potatoes can be made up to a day ahead of time, and then reheated in the same manner (in a loosely covered pan over simmering water).
      Mash Until Creamy

    Stovetop Directions:

    • Bring a large pot of heavily salted water to a boil.
      Scrub, peel, and quarter the potatoes.
      Add the potatoes to the boiling water, and cook 10-15 minutes until tender (but not falling apart).
      Drain the potatoes. Add the potatoes back to the pot and immediately run through a potato masher or ricer.
      Mash with a Potato Masher or Ricer
    • Add the milk and cream to a small saucepan and bring to a simmer.
      Cut the butter into small cubes. Add butter cubes, blue cheese and half the salt to the potatoes.
      Add Cubes of Butter to Potatoes
    • Begin beating the hot milk or cream into the potatoes. Continue beating until the potatoes are smooth and creamy.
      If your potatoes were very dry, you might need to add extra milk. (Warm the milk before adding.)
      Taste and add more salt if desired.
      Make Ahead / Leftovers: To keep warm (for up to an hour), place in a pan over lightly simmering water, and cover loosely. The mashed potatoes can be made up to a day ahead of time, and then reheated in the same manner (in a loosely covered pan over simmering water).
      Add Milk or Cream + Beat Until Smooth

    Notes

    Notes for the Instant Pot Version:
    No food scale? If you’re not using a full two pounds of potatoes, or if you didn’t weigh the potatoes and aren’t sure, you may want to make the following adjustments to the recipe:
    Heat the milk, cream, and butter, and then remove them from the pot.  Add the potatoes to the pot, and pour the milk in gradually as you mash.  You might not use all the milk.
    The stovetop version adds the milk gradually, so the exact weight of the potatoes is not as important.

    Nutrition

    Calories: 214kcal (11%) | Carbohydrates: 2g (1%) | Protein: 5g (10%) | Fat: 21g (32%) | Saturated Fat: 13g (81%) | Cholesterol: 63mg (21%) | Sodium: 1124mg (49%) | Potassium: 90mg (3%) | Sugar: 1g (1%) | Vitamin A: 702IU (14%) | Calcium: 138mg (14%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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