Herbed Mashed Potatoes with Roquefort Cheese
Editor's Note: These Herbed Mashed Potatoes with Roquefort Cheese take your typical cheesy potatoes and bump them up a notch. Unlike other mashed potato recipes, this one uses sophisticated Roquefort cheese to complement the flavor of the herbs and create a creamy, rich side dish that's perfect for any meal. You can also substitute the Roquefort cheese with goat cheese for a new and exciting flavor (see the Notes section). Dinner parties will never be the same - these mashed potatoes will quickly become everyone's favorite!
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseSide Dish
Five Ingredients or LessYes
Taste and TextureButtery, Cheesy, Creamy, Herby, Rich, Savory
Type of DishVegetable
- 4 pounds russet or Idaho potatoes
- 1 cup milk
- ½ cup heavy cream
- 14 tablespoons (1¾ sticks) unsalted butter
- Salt and freshly ground white pepper, to taste
- 2 to 3 gratings fresh nutmeg
- ¼ cup mixed fresh herbs (any combination of parsley, chives, chervil, thyme, rosemary, or tarragon), chopped
- 8 ounces Roquefort cheese, crumbled
Peel and halve the potatoes and place in a kettle of lightly rsalted cold water to cover. Bring to a boil and cook until the potatoes are tender, or centers are easily pierced with a knife, about 15 minutes. Drain potatoes, return to the kettle, and cover.
In a medium saucepan, scald the milk and cream together over medium heat. Add the butter and continue cooking until the butter is melted. Do not let mixture boil over.
Push the potatoes through a ricer held over a large sauté pan; or mash them by hand in the kettle, using a potato masher. Stir the potatoes over medium heat and gradually pour in the scalded milk mixture. Mix until the potatoes are smooth and creamy.
Add the salt, pepper, and nutmeg and fold in the herbs. Serve potatoes on warm plates and sprinkle with Roquefort cheese. Serve with roasted chicken, grilled steak, or chops.
Substitute soft goat cheese for the Roquefort (unseasoned, uncoated Montrachet is best). Cut the goat cheese into ¼-inch rounds and place over each portion of mashed potatoes.
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1997 Christopher Idone