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!
Servings: 6 people
- 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
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 shoot some liquids out 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).
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).
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.
Calories: 214kcal | Carbohydrates: 2g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 1124mg | Potassium: 90mg | Sugar: 1g | Vitamin A: 702IU | Calcium: 138mg | Iron: 1mg