Twice Baked Rosemary Blue Potato Mash
This recipe guides you through creating a luxurious Twice Baked Rosemary Blue Potato Mash. Yukon gold potatoes are boiled, dried, and then mashed. They are then combined with a fragrant rosemary-garlic butter and blue cheese sauce, topped with more cheese, and broiled until golden and bubbling for a rich and comforting side dish.
Equipment
- 1 Shallow Baking Dish 6 to 8 cup capacity
- 1 Small Saucepan For infusing butter
- 1 Large Pot For boiling potatoes
- 1 Food Mill or Potato Ricer For achieving a smooth, lump-free mash
- 1 Whisk For combining cheese and butter
Ingredients
Main
- 6 tablespoons unsalted butter plus more for baking dish
- 2 cloves garlic peeled and smashed
- 1 tablespoon finely chopped rosemary leaves
- Freshly cracked black pepper
- 6 Yukon gold potatoes peeled and cut into chunks
- Kosher salt
- 1 1/4 cups crumbled blue cheese recommended: Shropshire blue
Instructions
- Butter a 6 to 8 cup shallow baking dish.
- In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
- In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer.
- Preheat the oven broiler.
- Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve.
Notes
1. Thoroughly drying the potatoes after draining is crucial for a light, fluffy mash; excess water leads to a gummy texture. Return them to the hot pot over very low heat for a few minutes to evaporate moisture. 2. While Shropshire Blue is recommended, feel free to experiment with other blue cheeses like Gorgonzola or Roquefort, adjusting the amount to your preference for intensity. 3. When broiling, keep a close eye on the potatoes as cheese can brown very quickly, preventing burning. 4. For an extra layer of flavor and texture, consider adding crispy pancetta bits or toasted walnuts as a garnish.