Blue Cheese and Chive Mashed Potatoes

By á-161741

Ingredients

• 2-1/2 lbs russet potatoes, peeled and quartered
• 3/4 cup buttermilk
• 2 tbsp butter
• salt and pepper
• 2 tbsp chives
• 100 grams blue cheese

Preparation

Step 1

Blue cheese can be substituted with feta. Or for less tangy mashed potatoes, regular milk can be used. Or Yukon instead of russets.
Gently boil the potatoes in lightly salted water until tender. When cooked, drain the potatoes well and then thoroughly mash. Whip in the buttermilk and butter until well combined; season with salt and pepper. Stir in chives and crumble with blue cheese.