Blue Cheese Mashed Potato with Bacon amps up one of our favourite side dishes. Quick and easy to make, this creamy and loaded mashed potato recipe is sure to please!Jump to Recipe
We are still firmly in comfort food weather in Toronto, a few days above 0ºc, then bam, ice storm! It feels like Spring is just around the corner, and we are dreaming of beers on patios, til then we will be in our condo binging on Netflix! It’s a hard life, eh?!
On to today’s recipe, Blue Cheese Mashed Potato…I served these creamy mashed potatoes with my Tin Foil Salmon Meal, to help balance some of the naughty-ness in this side! It would also be awesome coated in gravy and as a side when you are hosting Thanksgiving or Christmas.
Loaded Mashed Potatoes
Mashed potatoes are an awesome comfort food, easy to make, and if you do it right, you’ll be in buttery heaven! To level up this side dish, I added some blue cheese (not so much it’s overpowering) and crispy bacon for a salty hit. Blue Cheese Mashed Potato doesn’t take much longer to make than if you were making plain mash, so no excuses to give these a go!
Mashed potatoes with bacon bits and sour cream
Have I mentioned that these potatoes are creamy?! I won’t lie, there’s a fair bit of diary in these, but hey, sometimes you’ve got to indulge, right?! These babies are made with sour cream, whipping cream AND butter, for a silky smooth dish. The bacon bits in the potato give an extra layer of texture and flavor.
Can you make blue cheese mashed potatoes ahead of time and reheat?
Yes, yes you can, and it’s why mashed potatoes are a great option if you are cooking a big meal. You can free up hob space for things that need to be served immediately (like veggies) and it’s one less thing to worry about when you are working out timings. Make the whole recipe, then pop a lid on the saucepan and place to one side. When you are ready to serve, pop it on a low / medium heat. Don’t put it on to high, and give it a few stirs so that it doesn’t stick on the bottom, and you are good to go.
How do you make mashed potato without a masher?
Despite being a busy food blogger, surprise, I don’t have a potato masher – I realised this halfway through cooking! But, no fear, you don’t need one! Boil the potatoes until they are super soft – give them a few more minutes than you normally would, then you can use the back of a fork to mash them. It takes a little longer, but no one will ever know! Before we moved I had a potato ricer, and that was a thing of beauty. I highly recommend getting one as it gets the potatoes super fluffy.
What blue cheese should I use for mashed potatoes?
Blue cheese can sometimes be a little overpowering when used in dishes, so you don’t want to go to heavy with a stilton. I went with Castello for this, a Danish blue cheese that is milder and creamier than stilton. I think a gorgonzola would also work super well. If you are not a fan of blue cheese, goats cheese is fantastic with the bacon, or you could use a strong cheddar.
What potatoes should I use for mash?
There’s lots of debate about the best potatoes to use for mash, for my blue cheese mashed potato I used russet, and yukon gold also work super well. If you are in the UK, you can’t beat a good old maris piper!
Be sure to check out these other crowd pleaser side dishes
Blue Cheese Mashed Potato with Bacon amps up one of our favourite side dishes. Quick and easy to make, this creamy and loaded mashed potato recipe is sure to please!
- 3 large potatoes russets, yukon gold or maris piper are best
- 3 tbsp sour cream
- 1.7 ounces whipping cream (double cream) (50 ml)
- 2.6 ounces salted butter (75g)
- 3.5 ounces creamy blue cheese like Danish Blue (100g)
- 3 strips bacon
- salt and pepper to taste
Peel the potatoes and cut into chunks. Put into a pot and cover with cold water. Put on high on the hob and bring to the boil. Boil for around 20 minutes until the potatoes are soft.
While the potatoes are boiling, cook the bacon - either in a frying pan or oven. Once cooked, put to one side to cool and crisp.
When the potatoes are cooked, drain the water and return to the pot. If using a potato rice, pass the potatoes through this and into the saucepan.
Add the sour cream, whipping cream, butter and a generous pinch of salt and pepper to the potatoes and mash (or mix until combined if you have used a ricer). Keep going until you have a smooth consistency.
Break the cheese into small pieces and add to the potatoes, then break the bacon into small pieces and add in.
Combine well and serve.
You can make these potatoes ahead of time. Simply put a lid on your pot and then gently reheat when needed. They will keep overnight.
Calories are an approximation based on one serving