Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
Serves 4

How to Make It

Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes. Bring mixture to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, blue cheese, salt, and pepper to pan; mash with potato masher to desired consistency.

Ratings & Reviews

noelle71's Review

noelle71
April 20, 2013
N/A

jmeleeS's Review

larossdfw
November 02, 2011
I made these potatoes as recommended to go with the Buffalo Chicken Thighs (also reviewed - 2 stars as they need slight improvement; overall taste is good). We did not care for these potatoes at all. Red potatoes have a slightly sweet but delicate flavor and the blue cheese completely masks the potatoes. I felt like I was eating plain blue cheese crumbles, which just isn't for me. I don't believe adding less would improve the outcome. They were creamy and edible, but we won't be making them again - just not in our flavor profile wheelhouse I guess. If you love blue cheese (enough to just eat the crumbles alone), then this recipe would be a good choice for you.

dani3939's Review

jmeleeS
September 14, 2011
Really good - I made my buttermilk using lemon juice and skim milk, and maybe that's why but I needed to add a little milk, otherwise was a little dry. Great flavor though!

steponme's Review

dani3939
September 18, 2011
Served for boxing night; the fight outcome was awful, but the CL buffalo chicken thighs got raved reviews :) Will def. make again and again. Served w/ the CL buttermilk-blue cheese smashed potatoes (which were also delish.) and sauteed green beans.

luvlelwyr's Review

steponme
August 27, 2011
Excellent. Easy. Goes well with the Buffalo glazed Chicken Thighs in the magazine.

larossdfw's Review

luvlelwyr
March 31, 2014
These are dry and bland.