Blue Cheese Potatoes

READY IN: 30mins
Recipe by Millereg

Adapted from a recipe from Cooking Light magazine.

Top Review by Amy - Ellies Mommie

I made this recipe exactly as specified with 2 deviations. I used three pounds of potatoes, and added 2 tablespoons of sour cream to compensate for the fact that I didn't have extra blue cheese for the extra pound of potatoes. Other than that, no changes were made. I did not add butter or salt, and I found this recipe very flavorful and tangy and surprisingly light. I used Creative Classics brand blue cheese crumbles and the flavor came through very well. I would serve this again with roast chicken (as I did tonite), a roast beef or pork chops. A very tasty and versatile dish. (My mom did add some butter and salt at the table, but she butters everything and would salt beef jerky if we let her!)

Ingredients Nutrition


  1. Place potatoes and garlic in a saucepan and cover with water.
  2. Bring to a boil; cook until tender.
  3. Drain potatoes.
  4. Place potato mixture and remaining ingredients in a large bowl.
  5. Mash to desired consistency, adding garlic powder to taste.
  6. Garnish with chives and serve.

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