Thursday, August 2, 2012

Blue Cheese Mashed Potatoes with Peppers, Onions, & Mushrooms

I had some leftover blue cheese in the fridge and needed to find a use for it.  I started wondering if there was a way to combine it with potatoes.  Turns out there is, and it tastes way better than traditional mashed potatoes.

Yield: 6 servings


  • Mashed Potatoes
    • 3 lbs. potatoes
    • 1/2 lb. blue cheese, crumbled
    • 1 cup sour cream
    • 1 tbsp butter
    • 2-4 tbsp milk
  • Vegetables
    • 1 tbsp oil
    • 1 large white onion, sliced
    • 1 tbsp butter
    • 1 red bell pepper
    • 1 green bell pepper
    • 1/2 lb. sliced mushrooms
    • 1/4 cup cognac


  1. Peel the potatoes and cut into chunks.  Boil in water until tender (about 20 minutes).
  2. Drain the potatoes and add the cheese, sour cream, butter, and milk.  Mash together.
  3. For the vegetables, heat the oil in a large skillet.  Caramelize the onions over medium heat, about 20 minutes.  Add all remaining ingredients and continue cooking until the vegetables are all tender, about 10 minutes.
  4. Serve the mashed potatoes with the vegetables.  Yum.

Adapted from Closet Cooking.

No comments:

Post a Comment