Buffalo Mashed Potatoes

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


  • 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


  1. 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.)
  2. Drain the excess water. Keep pot covered.
  3. Immediately, heat the heavy cream and butter in a small saucepan until they're hot.
  4. Mash the potatoes in the pot with a hand masher.
  5. Slowly add the hot cream-butter mixture to the mash.
  6. With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt as needed.

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You can use tobasco sauce, that's hot enough

Can i get hot sauce receipi, then I will be able to try this receipi.


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