Description

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

Ingredients

Scale

4 lbs Russet potatoes
1 (15 oz) can 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

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Instructions

Heat a large pot of salted water over high heat.
Peel 4 lbs of Russet potatoes and cut into small chunks. Add potatoes to salted water and boil until tender, about 30 minutes.
Meanwhile, add a 15 oz can of cannellini beans and 1 1/4 C of 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 an oven safe baking dish, top with 1 Tbsp of butter, and sprinkle with remaining 1 oz of blue cheese and 1 tsp of rosemary.
Place into oven and heat until warmed through, about 10 minutes.
Enjoy!!

Notes

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!)

Keywords: rosemary mashed potatoes, unique side dish, Holiday side, dinner party potatoes, side dish for large family