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Recipe Source: cdkitchen.com
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Buffalo Mashed Potatoes
Category: Sides
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Serves/Makes: 4
Ready in: 30-60 minutes
- 2 1/2 pounds peeled Idaho potatoes
- 1 cup heavy cream
- 6 tablespoons unsalted butter
- 2 tablespoons crumbled blue cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon crushed black pepper
- 1 dash hot sauce
- salt, to taste
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.) Drain the excess water. Keep pot covered. Immediately, heat the heavy cream and butter in a small saucepan until they\'re hot. Mash the potatoes in the pot with a hand masher. Slowly add the hot cream-butter mixture to the mash. With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt as needed.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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