Buffalo Mashed Potatoes

We all love mashed potatoes, a classic side dish but they have been accused of being bland. Buffalo Mashed Potatoes break away from this stereotype. With a bit of hot sauce you can give your mashed potato recipes a flavor kick.

Cooking MethodSlow Cooker

Ingredients

2 1/2 pounds Idaho potatoes, peeled
1 cup heavy cream
6 tablespoons unsalted butter
2 tablespoons crumbled blue cheese
1 tablespoon fresh parsley, chopped
1/2 teaspoon crushed black pepper
dash hot sauce
salt to taste

Instructions

Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15-20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.)
Drain the excess water. Keep pot covered.
Immediately, heat the heavy cream and butter in a small saucepan until they're hot.
Mash the potatoes in the pot with a hand masher.
Slowly add the hot cream-butter mixture to the mash.
With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt as needed.