Quick and easy to make, these loaded blue cheese mashed potatoes are a delicious side dish that's sure to impress. Made with tangy blue cheese, sour cream and green onions, this recipe screams comfort food! Rich, creamy and indulgent, it's a perfect addition to your Thanksgiving and holiday tables!
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This recipe was first published in February 2019. It has been updated with an improved recipe, new photos and tips to make it perfectly!
Where are my blue cheese lovers? If you've tried my Blue Cheese Pasta Sauce or Cauliflower Blue Cheese Soup, then you are going to fall head over heels for these blue cheese mashed potatoes!
Mashed potatoes are an awesome comfort food side dish, 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 and crispy bacon for a salty hit. It doesn't take much longer to make than if you were making plain mash, so no excuses not to give these a go!
Made with sour cream, this blue cheese and bacon mash is indulgently creamy and flavorful, and the green onions add a mild and fresh flavor.
Be sure to try my Mini Hasselback Potatoes and Garlic Parmesan Roast Potatoes too!
Why you will love this recipe!
- So flavorful: These mashed potatoes pack a punch in the flavor department! Creamy and tangy, smoky, salty and fresh, these loaded potatoes have it all!
- Easy: This potato side dish requires minimal effort on your part!
- Make ahead: Mashed potatoes are a great make ahead side dish, so they are ideal for celebration dinners like Thanksgiving and Christmas!
- Dietary info: These blue cheese mashed potatoes are naturally gluten-free.
Ingredients
- Potatoes: For the fluffiest mash, use starchy potatoes like Yukon Gold or Russets.
- Sour Cream: Sour cream makes this blue cheese mash wonderfully creamy and tangy. Super delicious!
- Milk: I used 2% milk, a little helps to loosen the potatoes so that they are not too stiff.
- Butter: Just a little butter adds a nice richness.
- Blue Cheese: I used Danish blue in this recipe, it's a milder tasting blue cheese so that the finished dish isn't too overpowering.
- Bacon: Bacon crumbles are folded into the mash before serving for a smoky salty taste and crispy texture.
- Green Onions: Sliced green onions adds a nice freshness and pop of color.
- Seasoning: Salt and black pepper.
- Olive oil: This is optional, but I like to drizzle the mash with olive oil before serving for a more silky texture.
How To Make Blue Cheese Mashed Potatoes
Be sure to scroll down for the full recipe!
- Boil the potatoes til fork tender and drain (photo 1).
- Heat together the sour cream, milk, butter and blue cheese (photo 2).
- Mash the potatoes in the blue cheese mixture (photo 3).
- Fold in the bacon and green onions and serve (photo 4).
Recipe Variations
These blue cheese and bacon mashed potatoes are pretty delicious as they are, but you can easily adapt the recipe to suit your tastes:
- Make the vegetarian: Simply skip the bacon!
- Make them healthier: Swap half of the sour cream for plain Greek yogurt to cut down on calories and fat.
- Make them creamier: Swap the milk for cream or half and half and add in some extra butter!
- Don't like blue cheese? Just swap that out for some shredded cheddar, or another favorite cheese!
Frequently Asked Questions
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 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.
No fear! If you don't have a potato masher, you can still make delicious mash! The back of a fork works wonders, it takes a little longer, but no one will ever know!
To make your blue cheese mash super fluffy, then a potato ricer is the way to go. Pass the boiled potatoes through the ricer and into the blue cheese sour cream mix, then combine together gently with a spoon.
Serving Suggestions
These loaded blue cheese mashed potatoes are great to serve up as part of an easy weeknight meal when you want to treat yourself. They also lend themselves to celebration dinners like Thanksgiving, Christmas and Easter. They work wonderfully with chicken and turkey, and sit perfectly with beef. Try them with:
- Red Wine Marinated Steak
- Air Fryer Bacon Wrapped Turkey Breast
- Buttermilk Roasted Chicken
- Reverse Seared Pork Chops
Make Ahead, Storage and Reheating
Mashed potatoes are a greta make ahead option, so they are ideal for those big feasts!
Once made, they can be refrigerated for up to 5 days, and can be frozen for up to 6 months.
To reheat, (frozen mash should be thawed overnight), heat them in a pot on a low to medium heat on the stovetop, stirring occasionally so that they don't stick.
Recipe Notes and Tips
- Take care not to overcook the potatoes. They are ready to be drained when they are fork tender, but not falling apart.
- Invest in a potato ricer if you don't have one - you'll make the fluffiest potatoes every single time!
- Use a mild blue cheese, I'd avoid stilton which may be too overpowering.
- Don't over work the potatoes when mashing them, as this can cause them to become gluey.
- If making ahead of time, let the potatoes cool fully before storing them covered in the fridge or freezer.
More Selicious Side Dishes
- Pak Choi (Bok Choy) with Garlic & Chilli
- Loaded Sweet Potato Dauphinoise
- (Roasted) Baked Pumpkin with Garlic and Sage
- Oven Baked Fries with Herb & Chilli
I love hearing from you!! If you have tried this blue cheese mashed potato recipe, be sure to scroll down, give it a star rating and let me know what you thought!
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Loaded Blue Cheese Mashed Potatoes
Equipment
Ingredients
- 2 pounds potatoes (900g) Russets or Yukon Gold are best
- 4 strips bacon
- ½ cup sour cream
- ¼ cup milk
- 1 tablespoon salted butter
- 3 ounces Danish Blue (85g)
- 2 green onions (sliced)
- salt and pepper to taste
Instructions
- 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 fork tender.
- While the potatoes are boiling, cook the bacon - either in a frying pan, oven or air fryer. Once cooked, put to one side to cool and crisp.
- When the potatoes are cooked, drain and set to one side.
- In the warm pot, that you cooked the potatoes in, add the sour cream, milk, butter, blue cheese and a little salt and pepper. Heat on a medium low heat, whisking occasionally til well combined.
- Add the potatoes to the sour cream and blue cheese mixture and mash til smooth and creamy. Take care not to over work them or they can become gluey.
- Crumble the bacon into the mash and add the sliced green onions and fold to combine. Taste and adjust seasoning if needed.
- Serve with a drizzle of olive oil if desired.
Notes
- Take care not to overcook the potatoes. They are ready to be drained when they are fork tender, but not falling apart.
- Invest in a potato ricer if you don't have one - you'll make the fluffiest potatoes every single time!
- Use a mild blue cheese, I'd avoid stilton which may be too overpowering.
- Don't over work the potatoes when mashing them, as this can cause them to become gluey.
- If making ahead of time, let the potatoes cool fully before storing them covered in the fridge or freezer.
- Nutritional values are based on 1 of 4 servings and are an estimate only.
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