Mashed potatoes come in countless variations, and we enjoy nearly all of them. If you love blue cheese and roasted garlic, this side dish is for you. The combination of roasted garlic, blue cheese, and fresh tarragon creates a rich, savory, and slightly tangy mash that elevates a simple potato side into something special.
What type of blue cheese is best for these mashed potatoes?
Blue cheese varies from mild and creamy to bold and pungent. You can use almost any blue cheese for this recipe — pick the version you enjoy most. For a balanced flavor that complements the other ingredients without taking over, a medium-strength blue cheese is ideal. Stronger varieties will make a more assertive dish, while milder cheeses will keep the potatoes subtle and creamy. Taste and adjust to your preference.
Roasting Garlic
Roasted garlic adds a sweet, mellow depth that pairs wonderfully with blue cheese. Roasting softens the garlic’s sharpness and brings out a caramelized sweetness that blends seamlessly into mashed potatoes.
Roasting is simple but takes roughly 45 minutes, so plan ahead. You can roast the garlic in advance and store it in an airtight container in the refrigerator until you’re ready to use it. When ready, squeeze the softened cloves onto a cutting board and mash them with a fork before stirring them into the potatoes.
Adding Herbs to Blue Cheese Mashed Potatoes
Tarragon is the herb we prefer for this mash. Its subtle anise-like notes bridge the roasted garlic and blue cheese without overpowering them. A small amount of chopped fresh tarragon stirred in at the end brightens the dish and adds complexity. If you like a stronger herb presence, you can sprinkle extra tarragon over the finished potatoes when serving.
If you don’t have tarragon or prefer a different herb, rosemary or thyme make good substitutes. Each herb will change the character of the dish slightly, so choose one that complements the entrée you plan to serve alongside the potatoes.
What type of potatoes are best for mashed potatoes?
Yukon Gold potatoes are the go-to choice for mashed potatoes because they offer a naturally buttery flavor and a creamy texture that yields smooth, rich mash. They require less added dairy to achieve a luxurious mouthfeel.
Russet potatoes are another good option and produce fluffy mash, but they can hold more water and become soggy if overcooked or if excess moisture isn’t removed. If using russets, drain them thoroughly and dry briefly in the hot pot before mashing to avoid watery results.
What to serve with mashed potatoes?
Mashed potatoes are a versatile side that pairs nicely with many proteins and vegetable dishes. These particular mashed potatoes, with their bold blue cheese and garlic notes, work especially well with richer meats like steak or lamb. They’re also delicious alongside roasted or pan-seared chicken and pork.
Complementary main dishes include peppercorn-crusted steak, herb-crusted pork tenderloin, mustard-crusted rack of lamb, or a beef tenderloin roast. The savory, slightly tangy potatoes help balance and elevate these hearty proteins.
Reheating Mashed Potatoes
Leftover mashed potatoes keep well for about five days in an airtight container in the refrigerator. To reheat, transfer the potatoes to an oven-safe dish, cover tightly with foil, and warm in a 325°F oven for about 30 minutes or until heated through. You can stir in a splash of milk or a pat of butter if the mash seems dry after reheating.
Enjoy!
We hope you enjoy this recipe for Roasted Garlic Blue Cheese Tarragon Mashed Potatoes. If you try it, leave a comment and rating to let us know how it turned out — feedback helps others discover and fine-tune the recipe. Happy cooking!
Looking for similar recipes? Try variations such as Parmesan peppercorn mashed potatoes, cheesy layered rosemary potatoes, or garlic-thyme smashed potatoes to explore different flavor profiles and textures.
📖 Recipe
Roasted Garlic Blue Cheese Tarragon Mashed Potatoes
Equipment
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Potato ricer or masher
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Large pot
Ingredients
- 1 head garlic
- 1 teaspoon olive oil
- 4–6 large Yukon Gold or russet potatoes (about 1¼ lbs total)
- ¼ cup heavy cream, room temperature
- ¼ cup whole milk, room temperature
- 2 oz blue cheese crumbles
- 2 oz butter
- 1 tablespoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 teaspoon chopped fresh tarragon
Instructions
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Preheat the oven to 400°F (200°C).
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Prepare the garlic: remove loose outer skin but keep the head intact. Slice off about ¼ inch from the top to expose the cloves. Place the head cut-side up on a piece of foil, drizzle with olive oil, and wrap loosely. Roast in an oven-safe dish for 45–50 minutes, until the cloves are soft and golden. Let cool, then squeeze the roasted garlic onto a board and mash with a fork. (This can be done ahead of time.)
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While the garlic roasts, peel the potatoes and cut them into evenly sized pieces. Place the potatoes in a large pot of cold water, bring to a boil, and simmer for about 20 minutes or until tender when pierced with a fork. Drain well.
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Pass the drained potatoes through a ricer into a warm bowl or mash with a potato masher until smooth. Add the roasted garlic, butter, cream, milk, and blue cheese. Stir gently until the mixture is creamy and the cheese is evenly distributed. Fold in the chopped tarragon and season with kosher salt and black pepper to taste.
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Serve warm as a side dish to steak, lamb, chicken, or pork. Garnish with a little extra tarragon if desired.
Nutrition
Carbohydrates: 28 g
Protein: 7 g
Fat: 22 g
Sodium: 2012 mg
Potassium: 696 mg
Fiber: 3 g
Sugar: 2 g
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