It is the blue cheese and just a dash of hot sauce that makes these mashed potatoes Buffalo-style. If you love the combination of Buffalo wings with blue cheese, give these potatoes a try.
See Also
More Vegetable Recipes
Mashed Potato Recipes
All Recipes
Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15 to 20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.) Drain the excess water. Keep pot covered.
Immediately, heat the heavy cream and butter in a small saucepan until they are hot. Mash the potatoes in the pot with a hand masher. Slowly add the hot cream-butter mixture to the mash.
With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt mashed potatoes as needed.
Yield: 4 servings
Recipe Source: Wings Across America by Armand C. Vanderstigchel (Birch Lane Press)
Reprinted with permission.
See Also
More Vegetable Recipes
Mashed Potato Recipes
All Recipes
Ingredients
- 2-1/2 pounds peeled Idaho potatoes
- 1 cup heavy cream
- 6 Tablespoons unsalted butter
- 2 Tablespoons crumbled blue cheese
- 1 Tablespoon chopped fresh parsley
- 1/2 teaspoon crushed black pepper
- Dash hot sauce
- Salt to taste
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Preparation
Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15 to 20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.) Drain the excess water. Keep pot covered.
Immediately, heat the heavy cream and butter in a small saucepan until they are hot. Mash the potatoes in the pot with a hand masher. Slowly add the hot cream-butter mixture to the mash.
With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt mashed potatoes as needed.
Yield: 4 servings
Recipe Source: Wings Across America by Armand C. Vanderstigchel (Birch Lane Press)
Reprinted with permission.