Blue Cheese Mashed Potatoes with Caramelized Onions
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.
- Author: Kaleigh
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: side dish
- Method: stovetop
- Cuisine: American
- 4 cups quartered Yukon gold potatoes, peeled and cubed
- 2 cloves garlic
- 1 cup chicken or vegetable stock
- 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
- Add quartered potatoes and garlic to a medium saucepan. Add stock, salt and enough water to cover tops of potatoes.
- 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.
- 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.
- 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.
- 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.
- 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