Creamy Blue Cheese Mashed Red Potatoes

Elevate your regular mashed potatoes with Creamy Blue Cheese Mashed Red Potatoes! The creamy texture of red potatoes combined with tangy blue cheese crumbles, milk, butter, and chives make a perfect side dish!

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Last week I made an AMAZING tri-tip roast that I pan-roasted to get a good sear, then put it in the oven to finish cooking. It was one of the best things that I’ve put in my mouth.

Seriously – the meat was so good, it might convert a vegetarian. Anyways, I made a sauce with onions, beef broth, and balsamic vinegar to go with the tri tip, but I needed a side dish.

I was thinking that the salty tang of blue cheese crumbles in the mashed potatoes and the fruity zing of balsamic vinegar in my sauce would be a great match, and it was.

Those flavors really complement each other, but of course, Creamy Blue Cheese Mashed Red Potatoes are amazing with or without meat or sauce.

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

Red potatoes
Butter
Milk
Blue cheese crumbles
Fresh chives
Salt, pepper

Is it just me, or does blue cheese seem to be a polarizing ingredient? I feel like people either really love it or hate it.

I get it, it’s not for everyone. Regardless, I love the stuff. The unique flavor of blue cheese combined with some creamy mashed red potatoes really is a match made in heaven.

Of all the potato varieties out there, I love red potatoes the most.

They have such a great creamy texture and flavor that is just perfect for mashed potatoes.

Of course, you could replace red potatoes for another variety, but the starch factor in other potatoes may require a little more milk/butter.

This recipe for Creamy Blue Cheese Mashed Red Potatoes has fresh, simple ingredients like whole milk, butter, blue cheese crumbles, chives, and salt & pepper.

Except for the blue cheese crumbles, you probably already have everything on hand to turn what can be a boring side dish into a total crowd pleaser.

Looking for more side dish recipes? Here are some favorites:

Tip: If you don’t already grow chives, I highly recommend you do. It’s one of my favorite herbs to grow because, unlike basil, they’re very low maintenance. You just throw them in a window and cut off what you want to use. The plant keeps growing and providing more fresh herbs.

I leave the skin on my potatoes and here’s why:

There are nutrients in the skin.
Their wonky, pockmarked shape makes it difficult to peel them.
Scrub them and go. Not peeling saves lots of time!
Lastly, I think leaving the skins on gives the mashed potatoes a great texture and rustic appearance. If you don’t like the skins, feel free to peel away!

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