Categories: Sides

Ingredients

• 5 lbs. russet potatoes, peeled and cubed
• 2 tbsp. plus 1 1/2 tsp kosher salt, divided
• 1/2 cup unsalted butter, softened
• 1 1/4 cups warm half-and-half
• 1 cup sour cream
• 1/2 cup crumbled blue cheese
• 1/3 cup grated fresh Parmesan
• 2 tbsp. chopped green onion
• 1/2 tsp black pepper
• Garnish: crumbled blue cheese, grated Parmesan, chopped green onion

Directions

1. In a large Dutch oven, bring potatoes, 2 tbsp. salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium-low and cook until tender, about 20 minutes. Drain well.

2. Return potatoes to pot. Cook over low heat, stirring frequently, until dry, about 3 minutes. Add butter. Using a potato masher, mash potatoes to desired consistency. Stir in half-and-half, sour cream, blue cheese, Parmesan, green onion, pepper and remaining 1 1/2 tsp salt until combined. Garnish with blue cheese, Parmesan, and green onion.

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