Blue Buffalo Mashed Potatoes

Christine Schnepp


So tasty! You can add more cheese and hot sauce if you like. I keep mine mild because of the kiddies. Enjoy!


★★★★★ 2 votes

10 Min
15 Min


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  • ·
    2 ½ pounds peeled idaho potatoes
  • ·
    1 cup heavy cream
  • ·
    4-6 tbsp butter
  • ·
    2 tbsp crumbled blue cheese
  • ·
    1 tbsp parsley; chopped
  • ·
    1 tsp buffalo wing sauce
  • ·
    salt and pepper to taste

How to Make Blue Buffalo Mashed Potatoes


  1. Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15 to 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, and hot sauce. Add salt & pepper as needed.

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About Blue Buffalo Mashed Potatoes

Course/Dish: Potatoes
Other Tag: Quick & Easy

Show 9 Comments & Reviews

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