Quick and easy to make, these loaded blue cheese mashed potato is a delicious side dish that's sure to impress. Made with tangy blue cheese, sour cream and green onions, this recipe screams comfort food!
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.