Food and Recipes Recipes Bacon and Blue Mashed Potato Bake Be the first to rate & review! When you add a creamy wedge of blue cheese and crispy, crumbled bacon to classic buttermilk mashed potatoes, the results are outstanding. This Bacon and Blue Mashed Potato Bake makes a great accompaniment to grilled steak. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 25 mins Total Time: 50 mins Yield: 6 to 8 servings Ingredients 4 pounds baking potatoes 2 teaspoons salt 1 1/4 cups warm buttermilk 1/2 cup warm milk 1/4 cup melted butter 1/2 teaspoon pepper 1 teaspoon salt 1 (4-oz.) wedge blue cheese, crumbled 8 cooked and crumbled bacon slices Directions Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry. Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and 1 tsp. salt, stirring just until blended. Stir in blue cheese and bacon, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350° for 35 minutes. Rate it Print