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!
Equipment
- Large Pot
- Potato Masher or Potato Ricer
Ingredients
Mashed Potatoes
- 4 cups chicken broth
- 6 cups water
- 6-8 russet potatoes, peeled and sliced
- 1/2 cup salted butter (1 stick)
- 1/2 cup sour cream
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp fresh rosemary, chopped
- 1/2 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
Instructions
- 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.
Nutrition
Calories: 469kcal, Carbohydrates: 43g, Protein: 15g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 1072mg, Potassium: 843mg, Fiber: 3g, Sugar: 4g, Vitamin A: 801IU, Vitamin C: 10mg, Calcium: 339mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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