Blue Cheese Mashed Potatoes with Caramelized Onions

overhead view of a bowl of blue cheese mashed potatoes with caramelized onions and blue cheese crumbles on top with a black spoon in them.

5 from 1 reviews

Creamy blue cheese mashed potatoes with caramelized onions and horseradish are a fun twist on your standard mashed potato recipe! Great for Thanksgiving or to pair with a steak.


  • 4 cups quartered Yukon gold potatoes, peeled and cubed
  • 2 cloves garlic
  • 1 cup chicken or vegetable stock
  • Water
  • 1/2 tsp kosher salt
  • 1/4 cup plain Greek yogurt
  • 1 tbsp butter
  • 1/3 cup crumbled blue cheese
  • 2 tsp prepared horseradish
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp oil
  • 1/2 medium onion, sliced 1/4 inch thick


  1. Add quartered potatoes and garlic to a medium saucepan. Add stock, salt and enough water to cover tops of potatoes.
  2. Bring to a boil and simmer over medium-low heat for 10-15 minutes or until tender. Drain potatoes, reserving 1 cup of the liquid.
  3. Meanwhile, add oil to a small skillet and heat over medium-low heat. Add onions and cook, stirring, over low heat until onions are soft and golden. 
  4. Add potatoes to the bowl of a stand mixer (or you can use a large bowl with a hand mixer or potato masher). Mash potatoes until broken down. 
  5. Add yogurt, butter, gorgonzola, horseradish and pepper and whip until smooth and creamy, adding reserved cooking liquid a little at a time as needed, until you reach the consistency you prefer.
  6. Stir in the caramelized onions.


  • This recipe originally did not have caramelized onions. Leave them out if you prefer. 
  • You can use sour cream in place of yogurt if you like. 
  • My husband makes fun of me for under-salting potatoes regularly. Taste and add more salt as needed. 
  • Store leftovers in an airtight container in the refrigerator up to 3 days.

Keywords: blue cheese mashed potatoes, blue cheese mashed potatoes with caramelized onions