Creamy Almond-Gorgonzola Mashed Potatoes
Russet potatoes mashed with butter and milk, folded with crumbled Gorgonzola cheese and roasted almonds for a nutty, tangy side dish. The almonds add textural contrast and richness while the blue cheese provides bold, savory depth. Ready in under 40 minutes.
Ingredients
- 3 large baking potatoes (russet), peeled and quartered
- 3 tablespoons unsalted butter
- ¼ cup milk
- ½ cup Gorgonzola cheese, crumbled
- ½ cup roasted almondschopped walnuts1:1tree nuts
earthier taste
- salt(optional)
- pepper(optional)
Instructions
- 1
Bring a medium pot of water to a boil.
- 2
Peel potatoes and cut into quarters.
- 3
Cook potatoes in boiling water, covered, for 20-25 minutes, until easy to pierce with a fork.
- 4
Drain potatoes in a colander.
- 5
Return potatoes to pot and add butter. Let melt for a minute or two.
- 6
Mash potatoes using a mixer on low speed.
- 7
Slowly add milk while mashing.
- 8
Increase mixer speed to medium, blending until smooth.
- 9
Stir in Gorgonzola cheese and almonds.
- 10
Season with salt and pepper and serve.
Tips
Use a mixer on low speed initially to avoid overworking the potatoes, which can make them gluey.
Add milk gradually while mashing to achieve desired consistency.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop with splash of milk if needed.
Potatoes can be cooked 1 day ahead and refrigerated. Prepare final mash just before serving to maintain texture.
Serve warm as a side dish with roasted meats or vegetables.
Common Mistakes
Do not use a food processor or over-mix with a stand mixer to avoid a gluey texture.
Do not use boiling-hot milk to avoid curdling or temperature shock.
Substitutions
Dairy-Free Swaps
General Alternatives
earthier taste
buttery flavor