You’ll want to season the potatoes with freshly ground pepper, but because blue cheese is fairly salty on its own, you probably won’t need any additional salt.
By Susan Benton
Crock Pot Blue Cheese Mashed Potatoes
- Total Time: 5 hours 30 mins
Description
You’ll want to season the potatoes with freshly ground pepper, but because blue cheese is fairly salty on its own, you probably won’t need any additional salt.
Ingredients
Scale
- 2 pounds potatoes, peeled and cut into chunks
- 3 to 4 tablespoons unsalted butter, cut into pieces
- 1 cup sour cream
- 1/4 cup hot half-and-half
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper to taste
Instructions
- Place the potatoes in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook until tender, 15 to 20 minutes.
- Drain well and return to the pan on the stove top to evaporate any extra water, if necessary. Pass through a food mill or mash with a potato masher.
- Stir or mash or beat in the butter, sour cream, and milk until fluffy. Do not use a food processor.
- Gently fold in the blue cheese and pepper.
- Lightly coat the inside of the crock with butter or nonstick cooking spray and spoon in the mashed potatoes. If you like, press a pat of butter into the top.
- Cover and keep on KEEP WARM or LOW for 4 to 5 hours. Serve at the table in a bowl or right from the crock.
- Prep Time: 30 mins
- Cook Time: 5 hours
- Category: Side
