Blue Cheese Mashed Potatoes with Toasted Breadcrumbs
Blue Cheese Mashed Potatoes with Toasted Breadcrumbs is a standout side dish for a holiday meal or any occasion. It's a rich blend of creamy russet potatoes, blue cheese, and parmesan, coated with buttery toasted breadcrumbs for a light crunch. It gets better with every spoonful!
If you can't get enough potatoes, then you have to try the Brown Butter Garlic and Herb Mashed Potatoes or these Mexican Street Corn Sweet Potato Fries.
When I think of mashed potatoes, in all of their fluffy, flavorful goodness, I associate it with decadence. Now is not the time to be conservative with seasonings or flavor. I want to feel an immediate rush of comfort with that very first bite!
Blue Cheese Mashed Potatoes with Toasted Breadcrumbs is a fresh, bold take on a classic side dish. By adding just three ingredients to the standard recipe, I've found a fun twist on traditional mashed potatoes! Tangy blue cheese and salty parmesan are tossed in the mix for a punch of flavor and lightly toasted breadcrumbs add a welcome crispness.
breakdown of ingredients
- Russet Potatoes: These starchy potatoes are perfect for mashing because they fall apart easily. When prepared properly, they make light, fluffy mashed potatoes.
- Blue Cheese: Purchase a block of cheese and avoid the prepackaged crumbles. It really does make a difference!
- Parmesan: Including this cheese adds an earthy, nutty flavor that balances out the blue cheese and complements the potatoes.
- Chicken Broth: To put it plainly, cooking the potatoes in broth makes them delicious.
- Butter: This contributes to the smooth, creamy texture of the mashed potatoes but also helps to avoid a sticky, mushy mess.
- Sour Cream: For ultra creamy mashed potatoes, you can't skimp on sour cream. It adds a tang and richness that is unparalleled!
- Seasonings: Onion powder, garlic powder, salt, pepper and rosemary make up the blend of flavors used in this recipe for Blue Cheese Mashed Potatoes with Toasted Breadcrumbs.
- Bread Crumbs: Jazz up this side dish with an unexpected yet unforgettable crunch!
how to prepare Blue Cheese Mashed Potatoes with Toasted Breadcrumbs
Firstly, bring chicken broth and water to a rumbling boil. Next, peel and cube russet potatoes and add to the chicken broth mixture. Boil until fork-tender (about 10-15 minutes).
Then drain the potatoes and add them to a large bowl. Add butter, sour cream, onion powder, garlic powder, chopped rosemary, whole milk, and salt and pepper to taste.
Mash together until the potatoes are smooth. Be sure not to overmix because that leads to gluey mashed potatoes. Finally, fold in parmesan and blue cheese crumbles.
To make the breadcrumbs, melt butter over medium heat in a skillet. Next, add diced garlic cloves and cook until fragrant (about 2 minutes). Then include breadcrumbs and a pinch of salt.
Saute until the breadcrumbs become golden and slightly crunchy. Add additional butter if necessary and then you have Blue Cheese Mashed Potatoes with Toasted Breadcrumbs!
what to serve with Blue Cheese Mashed Potatoes with Toasted Breadcrumbs
Blue Cheese Mashed Potatoes with Toasted Breadcrumbs will elevate whatever entree it's paired with. Chicken, beef, and pork dinners would complement this hearty side dish especially well. Here are some ideas:
- White Wine Herb Roasted Chicken
- Balsamic Braised Beef with Pears
- Peanut Curry Braised Ribs
- Honey Soy Garlic Pork Chops
- Buttermilk Fried Chicken with Sour Cream and Honey Sauce
more recipes you'll love
- Red Skin Mashed Potatoes
- Crispy Smashed Potatoes with Whipped Herb Ricotta
- Loaded Cauliflower Mash
- Chicken Alfredo Spaghetti Squash
- Rosemary Apple Cider Chicken
- French Onion Mashed Potatoes
- Skirt Steak with Chinese Broccoli and Shiitake
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Blue Cheese Mashed Potatoes with Toasted Breadcrumbs
Ingredients
Mashed Potatoes
- 4 cups chicken broth
- 6 cups water
- 6-8 russet potatoes, peeled and sliced
- ½ cup salted butter (1 stick)
- ½ cup sour cream
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp fresh rosemary, chopped
- ½ cup whole milk
- 1 cup parmesan
- 1 cup blue cheese crumbles
- salt and pepper
Toasted Breadcrumbs
- 2 tbsps butter
- 4 cloves garlic, diced
- 1 cup breadcrumbs
- pinch salt
Directions
- Bring chicken broth and water to a rumbling boil. Peel and cube russet potatoes and add to the chicken broth mixture. Boil until fork-tender, about 10-15 minutes.
- Drain potatoes and add to a large bowl. Add butter, sour cream, onion powder, garlic powder, chopped rosemary, whole milk, and salt and pepper to taste. Mash together until potatoes are smooth.
- Fold in parmesan and blue cheese crumbles.
- To make the breadcrumbs, melt butter over medium heat in a skillet. Add diced garlic cloves and cook until fragrant, about 2 minutes. Add breadcrumbs and a pinch of salt. Saute until breadcrumbs become golden and slightly crunchy. Add additional butter if needed.
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