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
- 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
- 2 tbsps butter
- 4 cloves garlic, diced
- 1 cup breadcrumbs
- pinch salt
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.