“What would be your last meal on death row?” First of all, that’s a weird question, why would you ask me that? Why would I ever be on death row? And if I am, why is that the only question you have for me? What kind of person do you think I am that you have no other questions for me other than what food I want to eat? Are you that unsurprised by my death row status that you are just nonchalantly making conversation about my favorite foods? Are you making a list of everyone’s death row preferences just in case one of your friends go rogue and you are hired as the chef to provide them with a meal? I don’t get it.
Second of all, there’s no need to ask me that because everyone knows it’s a giant bowl of mashed potatoes. Homemade, buttery, chunky, mashed potatoes. With cheese.
If mashed potatoes had no calories I would eat them with every meal. It was always my favorite food growing up. Everyone thought I was weird. I think everyone else is weird. Because how do you not love mashed potatoes?! Top 5 foods at least??
Anyway, I’d say mashed potatoes are definitely a Crumble recipe because the best ones are full of butter, salt, butter, potatoes, cheese and butter. Not exactly low-calorie! But everyone needs an indulgence every once in a while, so let’s dig into some buttery, cheesy, taters!! 🙂
ROSEMARY BLUE CHEESE MASHED POTATOES
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 enjoyed these ones.
I made these for Mother’s day dinner at my boyfriend’s family’s house. The menu called for smoked prime rib and I figured mashed potatoes would be perfect! It was just an added bonus that I found a recipe that included blue cheese and rosemary, which seemed like the best match for prime rib! Plus, it’s been awhile since I posted a Crumble recipe so it’s about time for one (I’ve got vacation coming up soon, guys, my weeks need to be Cut friendly!)
Since it was a day for celebration I figured it was a good time for a new Crumble. 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 get started!
Start by heating a large pot of salted water over high heat. Peel 4 lbs of Russet potatoes and cut into small chunks. Add to water and boil until tender, about 30 minutes. (Or an hour if you’re 30 minutes in when you’re boyfriend points out you’re only on medium heat. That happened to…a friend…once……)
Meanwhile, add one 15 oz can of Bush’s 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 a baking dish and top with remaining 1 Tbsp of butter, 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! 🙂Print
- 4 lbs Russet potatoes
- 1 (15 oz) can Bush’s Cannellini beans
- 1 1/4 C half and half
- 2 tsp fresh rosemary, minced
- 8 Tbsp butter
- 6 oz blue cheese (or gorgonzola)
- Salt and pepper, to taste
- Heat a large pot of salted water over high heat.
- Peel potatoes and cut into small chunks. Add to salted water and boil until tender, about 30 minutes.
- Meanwhile, add the beans and half and half to a food processor (or blender) and mix until puréed.
- Once potatoes get close to being tender, preheat oven to 350 degrees.
- Once tender, drain potatoes and add back into large pot. Mash potatoes to desired consistency. Add in bean mixture, 7 Tbsp of melted butter, 1 tsp of minced Rosemary and 5 oz of blue cheese. Mix well, add salt and pepper to taste.
- Transfer to a baking dish, top with remaining 1 Tbsp of butter, 1 oz of blue cheese and 1 tsp of rosemary.
- Place into oven and heat until warmed through, about 10 minutes.
- Serving Size: 6-8
**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!