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 blue cheese mashed potato recipe is inspired by one that my sister makes.
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 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.
Blue Cheese and Roasted Apple Mashed Potatoes Ingredients //
- 4 pounds Yukon Gold potatoes, peeled and quartered
- 2 teaspoons olive oil
- 1 (8-ounce) package of 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 tablespoon chopped fresh chives
How to Make // The Steps
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 them in a large bowl. Mash with a potato masher, ricer, beaters, or 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.
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Wednesday 24th of April 2019
[…] can dress this up or dress it down. To dress it up, make some mashed potatoes and asparagus. To dress it down, serve it on a bed of salad […]
Thursday 26th of November 2015
Didn't see in the recipe description when to add the butter or milk?
Friday 27th of November 2015
It's written in there. After you mill the potatoes. There are also photos of these steps.
Thursday 1st of August 2013
I just made this side to accompany my bacon wrapped apple barbeque chicken breasts. It is amazing! Yum! I substituted parmesan for the blue cheese so the kids will eat it too. I think we'll eat it all before Daddy even gets home for dinner. Thank you!
Saturday 3rd of August 2013
That sounds like the best dinner ever.
Tuesday 13th of September 2011
i may have just missed it but...at what stage do you add the butter? :)
Thursday 15th of September 2011
Thanks for catching that, add it with the cream cheese.
Sunday 10th of July 2011
I'm learning how to cook and I think I can handle this. It's going in my file for fall dinners
Monday 11th of July 2011
you can totally handle this!