BLUE CHEESE ROSEMARY MASHED POTATOES
Blue Cheese Rosemary Mashed Potatoes are your favorite Russet Potato Mashed Potatoes after a surprising makeover. With the addition of gorgonzola cheese, and fresh rosemary you go from yum to YUM!
Provided by Good Life Eats
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Add potatoes to a large stockpot with hot water. Add the bay leaves and 1 teaspoon of salt.
- Bring to a boil, then lower to simmer and allow to cook until the potatoes are very tender, approximately 20-30 minutes.
- Meanwhile, heat the half and half with 7 tablespoons of butter, 1 teaspoon rosemary, salt, and pepper.
- Once potatoes are tender, drain the water and discard the bay leaves. Press the potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into a large bowl.
- Add the half and half mixture and 5 ounces of the gorgonzola. Stir to combine.
- Taste for seasonings and add additional rosemary, salt, or pepper, if desired. If you prefer thinner mashed potatoes, you may at this time add the milk.
- After mixing all of the seasonings, transfer the potatoes to an oven-safe dish. Sprinkle the top with the remaining 1 ounce of gorgonzola and drizzle with the remaining 1 tablespoon of butter.
- Bake covered with foil in a 350 degree F oven until heated through. Serve.
Nutrition Facts : Calories 596 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 29 grams fat, Fiber 7 grams fiber, Protein 16 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 926 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CREAMY ROSEMARY AU GRATIN POTATOES
Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole.
Provided by Sharlene J McKee
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 1-quart baking dish with about 1 teaspoon butter.
- Melt remaining butter in a saucepan over medium heat. Add flour and 1/2 teaspoon sea salt; whisk constantly for 1 minute. Pour half-and-half into flour mixture, stirring and cooking until mixture has thickened, about 4 minutes.
- Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices, rosemary, 1/2 cup Cheddar cheese, and remaining potatoes; season with sea salt and pepper. Sprinkle 1 cup Cheddar cheese and paprika over potatoes. Pour half-and-half mixture over potato mixture; cover with aluminum foil.
- Bake in preheated oven until potatoes are tender, about 75 minutes. Remove aluminum foil and continue baking until potatoes are lightly browned, about 15 minutes.
Nutrition Facts : Calories 602 calories, Carbohydrate 50.2 g, Cholesterol 112.2 mg, Fat 36.9 g, Fiber 5.5 g, Protein 19.5 g, SaturatedFat 23.2 g, Sodium 688.3 mg, Sugar 3.3 g
ROSEMARY-BLUE CHEESE POTATOES
The flavors in this recipe are just right. The cheese and rosemary are flavorful, but not overpowering. Delish!
Provided by Melissa Snow
Categories Potatoes
Number Of Ingredients 6
Steps:
- 1. Cook potatoes 10 minutes in a pot of rapidly boiling salted water. Drain and set aside.
- 2. Melt butter and blue cheese; add rosemary. Combine partially cooked potatoes and butter mixture and place on an ungreased baking sheet. Bake in preheated 375 degree oven 20-25 minutes. Remove from oven and sprinkle with parsley, salt, pepper, and cayenne. Mix well.
BLUE CHEESE MASHED POTATOES WITH ROSEMARY
Blue Cheese Mashed Potatoes with Rosemary make for an absolutely delicious side dish, but I'm also not opposed to eating these mashed potatoes as a meal!
Provided by Sues
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Cook the potatoes in a large pot of boiling salted water until they're tender, which will take about 15 minutes. Drain them and return them to the pot.
- In a small saucepan, heat milk and garlic until hot (don't let it boil).
- Add 1/2 milk, blue cheese, and garlic to the potatoes and mash until potatoes are almost smooth. Let stand for 5 minutes to thicken.
- Stir in rosemary and season with salt and pepper.
BLUE CHEESE & ROSEMARY SCALLOPED POTATOES
I can't remember where I found this recipe, I think Sunset magazine. Whatever the case, this is a wonderfully rich and yummy dish. It's the perfect side dish for a good steak or roast.
Provided by Kater
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 9x13 baking dish.
- Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
- Toss cheeses together.
- (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
- Whisk together sour cream, cream and 1 tsp salt.
- Pour cream mixture over potatoes.
- Tap dish on counter to settle ingredients and pop any air bubbles.
- Top with remaining cheese.
- Bake for one hour and fifteen minutes or until browned and tender.
- Note: This dish should be prepared and baked the same day.
- Do not refrigerate overnight.
- Trust me.
TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
If you like blue cheese you will LOVE this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.
Provided by lazyme
Categories Potato
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pierce potatoes with toothpick or fork.
- Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
- Transfer to baking sheet; cool 5 minutes.
- Cut off top third of each potato.
- Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
- Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
- Season with salt and pepper.
- Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
- Preheat oven to 400°F
- Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
- Spoon 1 tablespoon sour cream atop each potato.
- Sprinkle 1 teaspoon blue cheese over each potato and serve.
- Variation:.
- For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
- Do-Ahead:.
- Note that these potatoes keep for two days in the refrigerator.
TWICE BAKED ROSEMARY BLUE POTATO MASH
Steps:
- Butter a 6 to 8 cup shallow baking dish.
- In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
- In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer.
- Preheat the oven broiler.
- Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve.
ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potatoes: Preheat the oven to 425 degrees F.
- In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
- For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
- Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.
STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.
MASHED POTATOES WITH CREAMY BLUE CHEESE AND ROSEMARY
Categories Milk/Cream Cheese Potato Side Thanksgiving Blue Cheese Rosemary Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
- Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.
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- Use a mandoline if you have one, and slice the potatoes about 1/4 inch thick. If you don't have a mandoline, slice them as thin as you can. You can peel them if you prefer, but I leave the peel on.
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