Rosemary and Blue Cheese Mashed Potatoes

Buttery mashed potatoes blended with creamy puréed cannellini beans, fresh rosemary and rich blue cheese. The perfect partner to prime rib and steak!  

If mashed potatoes could wear tiny tater tuxedos I image they would look like these rosemary blue cheese mashed potatoes. They’re just a fancier, dolled up version of regular mashed potatoes, and although I love them in any ensemble, I especially enjoy these ones.

I first made these for Mother’s day dinner at Andrew’s family’s house. The menu called for smoked prime rib and I figured mashed potatoes would be a perfect accompaniment! It was just an added bonus that I found a recipe that included blue cheese and rosemary, which seemed like the ultimate match for prime rib! 

Since it was a day for celebration I figured it was a good time for a new “Crumble” recipe. And OH EM GEE!!!! I forgot to mention the best ingredient!! Puréed cannellini beans!! What? Beans in mashed potatoes? That’s weird. No it’s not, it’s weird we don’t do this more often. It adds a whole new creamy, velvety taste to the mashed potatoes. And don’t worry, you don’t get a bean flavor, they still taste like normal taters, just new and improved!

I could talk about these for days. But I will spare you. Let’s dig into these buttery, cheesy taters! 

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ROSEMARY BLUE CHEESE MASHED POTATOES

*Disclaimer: this recipe can serve 8 people so it is fit for a holiday gathering. Be sure to cut it down if you’re just making it for a small family dinner! (Unless you want to have tons of leftovers!) 

Start this recipe by heating a large pot of salted water over high heat. Peel 4 lbs of Russet potatoes and cut into small chunks. Add the potatoes to the water and boil until tender, about 30 minutes. (Or an hour if you’re 30 minutes in when your husband points out you’re only on low heat. That happened to…a friend…once……)

Meanwhile, add one 15 oz can of cannellini beans and 1 1/4 C half and half to a food processor or blender and mix until puréed.

Once potatoes are getting close to being tender (about 20 mins, or 50, if you’re like me. I mean…my friend…) preheat oven to 350 degrees.

Once tender, drain the potatoes and add them back into the large pot. Add in the bean mixture, 7 Tbsp of melted butter, 1 tsp of minced fresh rosemary, and 5 oz of blue cheese (or gorgonzola). Mix well, add salt and pepper to taste.

Transfer potatoes to an oven safe baking dish, top with 1 Tbsp of butter and sprinkle with remaining 1 oz of blue cheese and 1 tsp of minced rosemary. Place into oven and heat until warmed through, about 10 minutes.

Enjoy!! These are so delicious, cheesy, indulgent, and creamy! Perfect to pair with prime rib or steak! 🙂Looking for more blue cheese recipes? Check out these brussels sprouts with bacon and blue cheese, these blue cheese veggie stuffed mushrooms or these blue cheese and steak crostini! 

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**Recipe adapted from Good Life Eats

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 🙂

 

 

PS: Since I want my blog to be about learning and improving, I wanted to include one of my original images, next to an updated image. Thank you to the Pinch of Yum Food Photography Ebook for these lessons!