Mashed Potatoes with Blue Cheese and Parsley

2 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 1 cup)
January 2001
RECIPE BY Cooking Light

Jazzing up this indispensable side dish with blue cheese gives it a sharp flavor that can stand up to any kind of meat.

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

Nutritional Information

  • Calories 284
  • Caloriesfromfat 28%
  • Fat 8.7g
  • Satfat 5.6g
  • Monofat 2.3g
  • Polyfat 0.3g
  • Protein 12.2g
  • Carbohydrate 40.5g
  • Fiber 4.2g
  • Cholesterol 22mg
  • Iron 3.2mg
  • Sodium 428mg
  • Calcium 223mg

How to Make It

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.

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Ratings & Reviews

joshranger1's Review

joshranger1
February 14, 2014
I'd never used blue cheese in mashed potatoes before; I was missing out big time. I roasted and added half a head of garlic. I also found they were a bit dry so I added beef stock to taste.

rstarrlemaitre's Review

rstarrlemaitre
February 13, 2013
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.
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