I'm a fan of anything buffalo. These potatoes are light, fluffy and have all the buffalo flavors you love from the sauce to the blue cheese. These would be a great side dish to grilled steak or a nice roast chicken.
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Place 2 1/2 lbs of peeled, diced potatoes in a large pot of salted water and bring to a boil. Boil 15 minutes or until fork tender. Drain and return to the pot. Add in 1 cup of heavy cream (for a lighter version use milk) and 6 tablespoons of butter. Mash with hand mixer or potato masher until desired consistency.
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Add in the hot sauce! Use about 3 tablespoons, use more or less depending on the desired heat level you like. Gently mix in the sauce with a spatula.
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Next comes the blue cheese. Add in about 2 - 3 tablespoons of crumbled blue cheese and fold in with a spatula. Season the potatoes with salt and pepper and garnish with 2 tablespoons of parsley.
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