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
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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.
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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.