Mashed potatoes come in so many variations and we are fans of almost all of them. If you are a blue cheese and roasted garlic lover, then this potato side dish is for you! This combo of roasted garlic, blue cheese, and tarragon is exceptional in creamy mashed potatoes!
What type of blue cheese is best for these mashed potatoes?
Blue cheese ranges from subtle varieties to very assertive options. The blue cheese used in this recipe can be just about any type, so choose what you like best.
We wanted the blue cheese to be somewhat subtle, yet noticeable, but not overpowering everything else in the potatoes. We used a medium strength cheese in this recipe. A stronger cheese will still work well, as will a milder one.
The roasted garlic is a great flavor enhancer here. The sweetness is understated enough when combined with the blue cheese in these mashed potatoes.
Roasting garlic is easy, but it does take about 45 minutes and can be done in advance. Simply keep the roasted garlic in an airtight container in your fridge until ready to use in this recipe.
Adding Herbs to Blue Cheese Mashed Potatoes
Tarragon is the perfect herb to bring everything together without overshadowing any ingredient. It complements both the roasted garlic and blue cheese for a killer combination of flavors. If you love tarragon, like us, then you can certainly sprinkle a little more over the dish when serving as well!
Tarragon does something so special to this dish, but you can substitute it out for other herbs like rosemary or thyme in this recipe if desired.
What type of potatoes are best for mashed potatoes?
The preferred potato to use in most mashed potato recipes is Yukon gold potatoes (yellow potatoes). This variety of potato naturally has a more buttery taste and creamier texture.
Another option would be russet potatoes, which work well here too. Russet potatoes can retain more water than gold potatoes if not cooked properly and this can result in soggy or mushy mashed potatoes when overcooked.
What to serve with mashed potatoes?
Mashed potatoes are the perfect side dish for a variety of proteins or other veggie dishes. We especially love these mashed potatoes with steak or lamb, but they would be lovely with chicken or pork as well.
Here are some recipes that would pair well with these mashed potatoes:
- Peppercorn Crusted Steak with Brandy Cream Sauce
- Herb Crusted Pork Tenderloin with Juniper Red Wine Sauce
- Mustard Crusted Rack of Lamb
- Garlic Thyme Studded Beef Tenderloin Roast with Red Wine Sauce
Reheating Mashed Potatoes
If you have leftover mashed potatoes, they will keep for about 5 days in an airtight container in the fridge.
To reheat, put the mashed potatoes in an oven safe dish, cover with plastic wrap then foil and place in the oven for about 30 minutes at 325° F, or until heated through.
We hope that you enjoy this recipe for Roasted Garlic Blue Cheese Tarragon Mashed Potatoes! If you give this recipe a try, click the heart button, leave us a comment and 5-star rating below, or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out:
Roasted Garlic Blue Cheese Tarragon Mashed Potatoes
- 1 Potato Ricer
- 1 Large pot
- 1 head garlic
- 1 teaspoon olive oil
- 4-6 large Yukon gold or russet potatoes (about 1 ¼ lbs in total)
- ¼ cup heavy cream – room temperature
- ¼ cup whole milk – room temperature
- 2 oz blue cheese crumbles
- 2 oz butter
- 1 tablespoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped fresh tarragon
- Additional kosher salt to taste
- Preheat oven to 400° degrees.
- Remove any excess skin from the garlic head, keeping it intact. Cut the top off the garlic (about ¼ inch) and place cut side up in the center of a piece of aluminum foil. Drizzle the garlic with the olive oil and loosely wrap in the foil. Place the foil in an oven safe dish and roast the garlic in the preheated oven for about 45-50 minutes. The garlic cloves should be soft and golden brown when done. Let the garlic cool and then squeeze the roasted garlic cloves onto a cutting board and mash with a fork. Set aside (this can also be done in advance).
- While the garlic is roasting, peel the potatoes and cut into pieces, roughly the same-size. Place the potato pieces in a large pot of cold water and bring to a boil. Simmer the potatoes for about 20 minutes or until they are soft and easily pierced with a knife or skewer. Drain and pass the potatoes through a ricer into a large bowl, or mash with a potato masher or fork.
- Add the remaining ingredients into the bowl of warm potatoes and stir with a spatula until completely incorporated. Taste for seasoning and add some additional kosher salt if needed. Serve!
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