Blue Cheese and Scallion Mashed Potatoes

TGIF, am I right?!  Here in lovely eastern Washington, it’s shaping up to be a beautiful weekend, starting with a most excellent Friday afternoon.  One would do well to start the weekend off right with a fantastic dinner to serve as the metaphorical breakfast to the rest of the weekend.  Can you dig it?

What we’ll be making this evening is a delightful spin on the classic mashed potatoes and a great side dish with fish (I like to serve it with salmon) or a good steak.  With the bright color and texture contributed by the bits of deep red potato skins and vivid green scallions, you’ll be sure to impress your bonafide suitor (please forgive my 1930s jargon; I’m watching O Brother, Where Art Thou? while I cook) and assorted guests with this snazzy side.  Again, I’ve portioned this recipe to serve two (or a very hungry one), but it can be easily multiplied to serve more as you see fit.

Blue Cheese and Scallion Mashed Potatoes

Serves 2 (or 1 generously)


1/2 lb. red potatoes (about 2 small potatoes), unpeeled

1 large or medium scallions (green onions), cut into 1/2-inch wide slices

1/3 cup crumbled blue cheese

1/4 cup milk

pinch of salt (optional)


1 small pot

1 small mixing bowl

1 fork

1 cutting board

1 knife

Leaving them unpeeled, cut the potatoes into 1-inch cubes.  Add the potato cubes to the small pot, filling the pot with water until all of the potatoes are well-submerged (the pot should be 1/2 – 3/4 of the way full).  Set the pot on the stove over medium-high heat.  Allow the water to come to a boil.  Maintain the boil for 10-15 minutes, or until the potatoes are tender and can be easily broken up with a fork.

Once the potatoes are tender, remove the pot from the stove and drain the water out into into the sink.  Next, pour the tender potato cubes into the small mixing bowl.  With the fork, mash the potatoes until they are well broken up.  Add the milk and mix thoroughly into the potatoes.  Finally, add the blue cheese and sliced scallions and mix into the potatoes.  If you wish, add a pinch of salt, though the scallions and blue cheese will provide plenty of flavor on their own.

Serve with the entree of your choice.  Enjoy!


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