What goes better with Bacon Wrapped Rosemary Pork Tenderloin than Blue Cheese Rosemary Mashed Potatoes!
My friends and roommates agreed that these were the “best mashed potatoes they’ve ever had!”
Infusing the butter in these mashed potatoes gives them so much flavor and the blue cheese makes them extra creamy!
Ingredients (serves 6-8)
- 6 small potatoes
- 6 tbsp butter
- 2 cloves garlic (smashed)
- 1 tsp freshly ground black pepper
- 1 tsp steak seasoning
- 1 tsp kosher salt
- 1 tbsp fresh rosemary (chopped)
- 4 oz blue cheese
Start by peeling and quartering the potatoes and placing them in a large pot of boiling water.
While the potatoes are boiling, combine the butter, garlic, pepper, steak seasoning, kosher salt and rosemary in a small pan over medium heat until the butter is melted.
Lower the temperature after the butter is melted and allow the flavors to combine.
Drain the potatoes when fork tender (about 15 minutes). After draining, return the potatoes back to the pot over low heat and use a hand mixer to mash the potatoes, then mix in the garlic butter and half of the blue cheese.
Now, spoon the mixture into a small casserole dish and cover with the remaining blue cheese.
Bake at 350° for 5-7 minutes. Allow the potatoes to “twice-bake” and the cheese to melt on top.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.