Buffalo Mashed Potatoes
We all love mashed potatoes, a classic side dish but they have been accused of being bland. Buffalo Mashed Potatoes break away from this stereotype. With a bit of hot sauce you can give your mashed potato recipes a flavor kick.
Cooking MethodSlow Cooker
Ingredients
- 2 1/2 pound Idaho potatoes, peeled
- 1 cup heavy cream
- 6 tablespoon unsalted butter
- 2 tablespoon crumbled blue cheese
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon crushed black pepper
- dash hot sauce
- salt to taste
Instructions
- 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.