Pecan Blue Cheese Potatoes

Presented by: Cindy Roxbury, from Kent


  • 5 medium Yukon gold potatoes, cut into cubes
  • 1 small clove garlic
  • 1/2 cup unsalted butter
  • I cup milk
  • 2 tablespoons chopped fresh chives
  • 3/4 cup toasted pecans (toast at 325 degrees for 15 minutes), chopped
  • 1/2-3/4 cup blue cheese, crumbled (amount depends on taste)
  • salt and pepper to taste


Boil potato cubes and garlic clove together. Cook until potatoes are tender. Drain and place potatoes in a bowl. Add butter and milk. Whip until fluffy. Stir in the chives and toasted pecans, reserving a few for garnish. Fold in the blue cheese. Don’t over-stir the potatoes, they will tend to discolor from the cheese if you stir too much. Add pepper and salt to taste. Place in a serving bowl and garnish with remaining pecans and chopped chives.


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