Best Blue Buffalo Mashed Potatoes Recipes

Blue Potatoes Mashed with Roasted Garlic image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 6

Steps:

Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
To serve, add as a side to any dish.

Blue Buffalo Mashed Potatoes image

Provided by Christine Schnepp

Categories Potatoes

Time 25m

Number Of Ingredients 7

2 ½ pounds peeled idaho potatoes
1 cup heavy cream
4-6 tbsp butter
2 tbsp crumbled blue cheese
1 tbsp parsley; chopped
1 tsp buffalo wing sauce
salt and pepper to taste

Steps:

1. Place the potatoes in a medium pot and cover with water.
2. Bring to a boil, then cover the pot and cook for 15 to 20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.)
3. Drain the excess water. Keep pot covered. Immediately, heat the heavy cream and butter in a small saucepan until they're hot.
4. Mash the potatoes in the pot with a hand masher. Slowly add the hot cream-butter mixture to the mash.
5. With a rubber spatula, fold in the blue cheese, parsley, and hot sauce. Add salt & pepper as needed.

Blue Cheese Mashed Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds Yukon golden potatoes, washed and quartered
Salt
4 tablespoons butter
3/4 cup heavy cream
4 ounces blue cheese, crumbled
Freshly ground black pepper

Steps:

Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders image

Provided by Mommy Diva

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

4 baking potatoes, scrubbed clean to eat
3 tablespoons extra virgin olive oil, plus some for drizzling (EVOO)
salt & freshly ground black pepper
1/4-1/2 cup milk
1/2 cup blue cheese, crumbles
5 scallions, white and green parts, chopped
salt & freshly ground black pepper
2 lbs chicken tenders, cut into bite-size pieces
3 large garlic cloves, chopped
1/4-1/2 cup hot sauce (like Franks or other favorite Buffalo type hot wing sauce)
4 tablespoons butter
carrot sticks
celery rib
sour cream (to garnish) (optional)

Steps:

Preheat oven 400°F.
Place the potatoes on a baking sheet and drizzle with some EVOO.
Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
Mix in the blue cheese and scallions and season with salt and pepper.
Stir to combine everything but try to avoid mashing up the cheese too much.
Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
Serve a dollop of sour cream if desired, and carrots and celery alongside.
Enjoy!