Recipe Detail

Blue Cheese Garlic Potatoes

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  1. 3 pounds - russet or Yukon gold potatoes peeled, cubed
  2. 1 1/2 teaspoons - salt
  3. 1/4 cups - olive oil
  4. 2 cloves - garlic thinly sliced
  5. 4 ounces - blue cheese crumbled
  6. - crushed red pepper flakes optional


In a Dutch oven or large stockpot combine potatoes, water to cover, and about half of the salt. Bring to boiling. Reduce heat and simmer, covered, until potatoes are tender, reserving 1/2 cup of cooking water. Drain potatoes and return to pot.
In a skillet, heat olive oil with garlic and cook for 1 minute until garlic starts to brown. Mash into potatoes along with cooking water, crumbled blue cheese, the rest of the salt, and crushed red pepper to taste.


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