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Buffalo Mashed Potatoes


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  • 2 1/2 pounds Idaho potatoes, peeled
  • 1 cup heavy cream
  • 6 tablespoons unsalted butter
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon crushed black pepper
  • dash hot sauce
  • salt to taste



Step 1

1.Place the potatoes in a medium pot and cover with water.
Bring to a boil, then cover the pot and cook for 15-20 minutes, or until the potatoes are soft.
(Pierce a potato with a fork; it's ready if it slides off.)

2.Drain the excess water. Keep pot covered.

3.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.

5.Slowly add the hot cream-butter mixture to the mash.

6.With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce.
Add salt as needed.


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