Blue Buffalo Mashed Potatoes Recipes

Steps:

• Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
• In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
• To serve, add as a side to any dish.

Steps:

• 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.
• Meanwhile, 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.

Steps:

• Preheat oven 400°F.
• Place the potatoes on a baking sheet and drizzle with some EVOO.
• Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
• Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
• Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
• Mix in the blue cheese and scallions and season with salt and pepper.
• Stir to combine everything but try to avoid mashing up the cheese too much.
• Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
• Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
• Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
• To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
• Serve a dollop of sour cream if desired, and carrots and celery alongside.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Sauté lavender in butter on medium heat until fragrant (approximately 2 minutes).
• Add potatoes and turn to coat thoroughly with the lavender butter. Transfer potatoes into buttered casserole dish and season with salt and pepper.
• Bake at 350 until potatoes are tender and browned, about 35 minutes.

Steps:

• Place potatoes, yellow pepper and red onion in a 6-qt. slow cooker. Add Buffalo wing sauce; stir to coat. Cook, covered, on low 6 hours or until potatoes are tender, stirring halfway through. Stir potato mixture; sprinkle with cheese. Cover and cook until cheese is melted, about 15 minutes., Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.