Blue Cheese Mashed Potatoes with Brown Butter

Blue Cheese Mashed Potatoes with Brown Butter |

Let’s talk some Thanksgiving sides. Because in my opinion, they are the best part about the turkey day feast. I usually take one tiny little piece of turkey and then load up my plate with all. the. sides. And all the rolls. I ♥ you carbs.

There are certain side dishes that show up on my holiday menu every single year. There would be a mutiny if I ever tried to change them and I don’t even want to go there. But, being food obsessed and all, it’s necessary for my own sanity to throw in some new dishes and switch it up just a tad.

So let me introduce you to this sweet little number right here. Blue cheese mashed potatoes. With brown butter. Oh yeah.

Blue Cheese Mashed Potatoes with Brown Butter |

Classic mashed potatoes used to always be one of my favorite sides, but honestly, over the years, they just sort of lost that shiny sparkly status in my mind. Clearly it was time to bring it back. With some changes of course.

And brown butter. We all know that brown butter makes everything better. <— That’s a fact!

So here we have classic, creamy mashed potatoes jazzed up with that nutty aroma and taste from the brown butter. At the very end you’ll also fold in some blue cheese crumbles – for even more pizazz. Jazz hands!

And if you have picky eaters at your table (like I do), you can just set aside a plain(er) portion before you fold in the cheese. That way, they at least get the magic brown butter goodness.

Blue Cheese Mashed Potatoes with Brown Butter |

Because if you don’t like brown butter? Oh my, we seriously cannot be friends.

Blue Cheese Mashed Potatoes with Brown Butter
Prep time
Cook time
Total time
Yield: 6 to 8 servings
  • about 2 ¾ pounds russet potatoes, sliced ½ inch thick
  • 1 ½ teaspoons salt, divided
  • 6 tablespoons unsalted butter, cut into chunks
  • ¾ cup milk
  • ¼ teaspoon pepper
  • ½ to ¾ cup crumbled blue cheese
  • minced fresh parsley, for garnish (optional)
  1. Add the sliced potatoes and ½ teaspoon of the salt to a large stockpot. Add in enough water to cover the potatoes. Bring the water to a boil then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are tender. Drain the potatoes and return to the pot.
  2. Meanwhile, while the potatoes are cooking, add the butter to a medium skillet set over medium heat. Let the butter melt and then continue to cook, whisking frequently, until it begins to brown - this takes several minutes. {You should see brown bits on the bottom of the pan. Once you see those bits, turn off the heat and continue to whisk constantly for about 30 seconds, until the butter is golden brown. Be careful not to burn the butter - those bits can turn black quickly.}
  3. Add the browned butter, milk, the remaining 1 teaspoon salt and the pepper to the pot with the potatoes. Use a potato masher to mash the potatoes. Fold in the blue cheese crumbles. Taste and add additional salt / pepper if needed. You can also adjust the amount of milk to your own desired level of creaminess.
  4. Transfer to a serving dish and sprinkle the top with the parsley.
You can peel the potatoes if you would like - we just prefer leaving the skins on!

Cookie Monster Cooking