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!
Servings: 8 servings
Calories: 469kcal
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
- 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
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