Photo: Randy Mayor; Styling: Leigh Ann Ross
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

larossdfw's Review

March 31, 2014
These are dry and bland.

noelle71's Review

April 20, 2013

jmeleeS's Review

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.

steponme's Review

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.

dani3939's Review

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!

luvlelwyr's Review

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