Buffalo sauce and blue cheese turn classic mashed potatoes into a rich, creamy, and flavorful side. This simple recipe comes together in about 40 minutes, making it a great choice for weeknights or game-day dinners.
While preparing a buffalo-style meatloaf recently, it felt natural to pair it with mashed potatoes. That idea became this Buffalo Blue Cheese Mashed Potatoes recipe: velvety russets mashed with butter, blue cheese dressing for creaminess, and buffalo sauce for a bright, tangy heat. The result is a crowd-pleasing side that’s familiar yet exciting—a great companion for any main that features buffalo flavor.
Ingredients
- 3 lbs russet potatoes, peeled and cubed
- ½ cup unsalted butter, cut into cubes
- ½ cup milk (use whole milk for best creaminess)
- ½ cup blue cheese dressing
- ½ cup buffalo sauce (adjust to taste)
- 1 cup blue cheese crumbles, for topping
Instructions
1. Preheat the oven to 375°F (190°C).
2. Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat.
3. Boil the potatoes until they are fork-tender, about 15–20 minutes. Drain thoroughly and return the pot to low heat for a minute to evaporate any excess moisture.
4. Off the heat, add the butter, milk, blue cheese dressing, and buffalo sauce to the potatoes. Use a hand mixer or potato masher to mash until smooth and creamy. Taste and adjust seasoning—if you prefer milder heat, add less buffalo sauce; for more tang, increase the blue cheese dressing slightly.
5. Transfer the mashed potatoes to an oven-safe baking dish. Sprinkle the blue cheese crumbles evenly over the top.
6. Bake for 8–12 minutes, just until the blue cheese begins to soften and the top warms through. Remove from the oven and let sit a few minutes before serving.
These mashed potatoes are rich, creamy, and savory with a pleasant buffalo kick. They pair especially well with grilled or roasted chicken, meatloaf, burgers, or any dish that benefits from a tangy, cheesy side.
What to serve it with
Pair these mashed potatoes with mains that complement buffalo and blue cheese flavors. Excellent choices include:
- Buffalo chicken meatballs or baked chicken tenders
- Grilled steak or cheesesteak-style sandwiches
- Buffalo-style burgers or hearty grilled sandwiches
- Bacon-wrapped or stuffed chicken breasts with a spicy-cheesy filling
- Cheesy buffalo turkey flatbreads or sausage bites
Buffalo Chicken Meatballs
Buffalo Cheesesteak Foil Packs
Buffalo Chicken Burgers
Buffalo Blue Cheese Mashed Potatoes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients
- 3 lbs russet potatoes, peeled and cubed
- ½ cup butter, cubed
- ½ cup milk
- ½ cup blue cheese dressing
- ½ cup buffalo sauce
- 1 cup blue cheese crumbles
Instructions
- Preheat oven to 375°F.
- Add potatoes to a large pot of boiling water and cook until fork tender, 15–20 minutes.
- Drain potatoes and return to the pot over low heat to remove excess moisture.
- Add butter, milk, blue cheese dressing, and buffalo sauce. Mash until creamy, using a hand mixer or potato masher.
- Transfer to an oven-safe dish, top with blue cheese crumbles, and bake for 10 minutes to warm and slightly melt the topping.
Tips & Variations
- For a lighter version, swap half-and-half or low-fat milk for whole milk and use a reduced-fat blue cheese dressing.
- If you prefer crisper texture, finish under a broiler for 1–2 minutes—watch closely to prevent burning.
- Substitute gorgonzola or feta for blue cheese crumbles if you want a milder tang.
- To tone down heat, start with 2–3 tablespoons of buffalo sauce and add more to taste.
- Make ahead: prepare the mashed potatoes through step 4, refrigerate, then reheat in a baking dish and finish with the blue cheese topping.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short intervals, stirring between sessions to maintain a smooth texture.
Nutrition Facts
Serving: 1 of 4 | Calories: 640 kcal | Carbohydrates: 64 g | Protein: 17 g | Fat: 36 g | Saturated Fat: 22 g | Sodium: 1910 mg