Winter Storms by Elin Hilderbrand & Blue Cheese Mashed Potatoes

“Later, they eat the blue cheese mashed potatoes out of the pot while standing in front of the stove. Patrick gnaws on a veal chop while Jennifer attacks the spinach salad.” ~Winter Storms by Elin Hilderbrand

Blue Cheese Mashed Potatoes


2 pounds Yukon golden potatoes, washed and quartered


4 tablespoons butter

3/4 cup heavy cream

4 ounces blue cheese, crumbled

Freshly ground black pepper


  1. Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
  2. Heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.


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