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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!
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.
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.
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.
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.
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.
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.
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
Equipment
- 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.
- 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.
- 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.
- Put the potatoes back into the Instant Pot and mash into the milk. Add the blue cheese and mash again.
- 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).
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.
- 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.
- 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).
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