I love potatoes. In pretty much any and every way. But add blue cheese and apples to the mix and I am a goner. This mashed potato recipe is inspired by one that my sister makes. She makes a mean pork chop and serves this alongside of them. I don’t have an actual recipe since she rarely cooks with one, so this is my version. I have made this many, many times, and it never disappoints. The blue cheese is not overpowering, and the roasted apples add a bit of sweetness to balance the tartness of the cheese.
I served this alongside roast pork, but it would also be great with a steak or a roast chicken. Or just on its own. Maybe if you eat a salad alongside of it, you will not feel so bad about eating mashed potatoes for dinner. This side dish can be made ahead of time. Keep it covered in the fridge and just reheat it until it is hot all the way through.
4 pounds Yukon Gold potatoes, peeled and quartered
2 teaspoons olive oil
1 (8-ounce) package cream cheese
2-3 Golden Delicious apples
1 cup blue cheese
2/3 cup milk
2 Tablespoons butter
3 Tablespoons honey
salt and pepper
1 tablespoons chopped fresh chives
Peel and chop the apples. Place them in a piece of tin foil and drizzle olive oil and season with salt and pepper.
Wrap up the apples in the tin foil. Bake in a 350 degree oven for about 20 minutes.
The apples will be very soft.
Boil the potatoes in a large pot of water. Cook the potatoes until a knife comes out easily. Drain the potatoes and put in a large bowl. Mash with a potato masher, ricer, beaters, whatever your weapon of choice is. Add the roasted apples and mash them too.
Add the cream cheese. Mash that together.
Add the chives. I save some for garnish. Add the blue cheese.
Add the honey. Season well with salt and pepper. The blue cheese is salty, so season slowly and taste as you go. You may also need to add a little more honey to balance the flavors.
You absolutely could eat them at this point. I often have if I making these at the same time as I am making dinner. If I am making this ahead of time, I put the mashed potatoes in a casserole dish and bake in a 350 degree oven until golden brown and bubbly. Sometimes, I melt a little more blue cheese over the top. I like to make individual servings. I like not having to share the crust with anyone. I am greedy with a bubbly crust.
Garnish with the remaining chopped chives.
The top gets crusty and the underneath layer is just light and fluffy potato.