I love anything with blue cheese, so these were great. The garlic was unexpected but delicious. A touch dry, so would add more milk and a tablespoon or so of butter.
Mashed Potatoes with Blue Cheese and Parsley
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Jazzing up this indispensable side dish with blue cheese gives it a sharp flavor that can stand up to any kind of meat.
Yield: 4 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 284
- Calories from fat: 28%
- Fat: 8.7g
- Saturated fat: 5.6g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.3g
- Protein: 12.2g
- Carbohydrate: 40.5g
- Fiber: 4.2g
- Cholesterol: 22mg
- Iron: 3.2mg
- Sodium: 428mg
- Calcium: 223mg
Ingredients
- 2 pounds red potatoes, cut into 2-inch chunks
- 2 garlic cloves, peeled
- 1 cup (4 ounces) crumbled blue cheese
- 1/2 cup 1% low-fat milk
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
Preparation
- Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.
Mashed Potatoes with Blue Cheese and Parsley Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- OCCASION: Autumn, Spring, Summer, Winter, St. Patrick's Day
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Caramelized Onion Mashed Potato Bake
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Bacon and Blue Mashed Potato Bake
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Blue Cheese Potato Salad
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