1 1/2 lb. Russet potatoes, peeled and cut into 2-inch chunks
1/3 cup half & half
1/3 cup whole milk
4 tbsp. room temperature unsalted butter
2 oz. blue cheese crumbles
1/2 tsp. Kosher salt
chopped fresh chives, for garnish

Place potatoes in a large pot and add just enough cold water to cover. Heat to boiling over high heat and cook 15 to 20 minutes, or until potatoes are very tender.

Meanwhile, heat half & half and milk in a small pot over medium-low heat until warm.

When potatoes are tender, drain well and return to pot over low heat; mash with potato masher. Stir in butter, blue cheese crumbles, salt and warmed half and half and milk.

Transfer to a serving bowl and serve garnished with fresh chives.

NOTES:

 • Add more blue cheese crumbles to taste if desired.
 • Can also add bacon crumbles!

Submitted by: Carol