Bacon and Blue Mashers

April 07, 2017

Thinking about grilling this weekend? These elevated mashed potatoes are the perfect accompaniment to a grilled steak & some fresh asparagus. Or try something new this Easter dinner, and serve these along side your ham or turkey?

Bacon and Blue Mashers

• 4 lbs.Russet Potatoes, peeled and quartered 
• 1 tsp Salt 
• ½ cup each Whole Milk & Sour Cream 
• ½ cup Crumbled Blue Cheese
• ¼ cup Butter, cut into chunks 
• ¼ cup Bacon, cooked crisp & crumbled 
• Salt & Pepper
• Chives, finely chopped

1. Place the potatoes in a 3 qt. Saucepan. Cover with cold water and add salt. Bring the potatoes to a boil.
2. Reduce heat to medium-low and continue cooking until fork tender. Strain potatoes.
3. Pour the milk and sour cream into the pot. Heat until steaming.
4. Return the potatoes to the pot and coarsely mash. Using a hand held mixer or whisk, blend the potatoes until creamy.
5. Add additional milk & the blue cheese, mix until the desired texture is achieved. Season with salt & pepper. Fold in the butter & bacon, garnish with chives. 

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