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    You are in: Home / Recipes / Blue Cheese Potatoes Recipe
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    Blue Cheese Potatoes

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 04, 2003

      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!)

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    • on December 10, 2003

      I like potatoes and love blue cheese so this worked for me. I added a lot of garlic powder after it was cooked as well as a bit of salt. I just did half the recipe for two of us. Thanks Miller

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    • on May 25, 2012

      As prepared according to these directions, I had to call in life support: butter, more milk, some heavy cream, more blue cheese and, of course, salt. By the time I served these with our grilled steak and corn on the cob, they were quite passable - but I still lament my loss of such a big chunk of blue cheese for such ho-hum results. This was disappointing!

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    • on August 23, 2011

      8/23/2011 - Updating b/c I noticed no stars!
      3/22/2011 - I'm just updating my review . I make these frequently and I cannot say enough how wonderful these potatoes are! Miller left a legacy. Don't hesitate to try these.
      ==========
      UTTERLY FANTASTIC!!! I followed the recipe to a T, but used a heaping soup spoonful of minced garlic from the jar because I hate peeling and chopping fresh garlic and threw that in with the boiling potatoes. I used 4 medium sized idaho potatoes (are those russets?), and added about 2 TB of butter as I mashed them with the hand masher. I mixed up the milk, 4 oz of blue cheese, pepper and fresh parsley I cut with scissors (I find it literally impossible to chop fresh parsley with a knife!), and slowly used my handmixer on low to blend it all in. The blue cheese taste was absolutely PERFECT! Not too strong with a nice blue cheese flavor, certainly not too weak on the blue cheese flavor at all. I highly recommend these!! Not only are they tasty, they are very quick and easy to make! Can't wait to make them again!

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    • on October 12, 2004

      made these along side "no peek" prime rib, and they were delicious!! We are blue cheese fenatics, so I increased the amount of blue cheese by 2 ounces, and otherwise made them according to the recipe. I did add a little bit of salt, just because I think all homemade potatoes need it. We will make these again! Thanks Mille!!

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    Nutritional Facts for Blue Cheese Potatoes

    Serving Size: 1 (194 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 298.9
     
    Calories from Fat 85
    28%
    Total Fat 9.5 g
    14%
    Saturated Fat 6.0 g
    30%
    Cholesterol 25.5 mg
    8%
    Sodium 426.2 mg
    17%
    Total Carbohydrate 42.7 g
    14%
    Dietary Fiber 5.1 g
    20%
    Sugars 1.9 g
    7%
    Protein 11.8 g
    23%

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