Maytag Blue Pecan Potatoes

Full disclosure: I have not tried this recipe, which is why you won’t find any pictures of the recipe, only the card. I do not like to do that (after all, if I’m posting a recipe, I insist on vetting it first). The only reason I am making an exception here is because Maytag Dairy Farms offers recipe cards to visitors who stop by for a tour. Being a Flyover Foodie, I naturally took all that were available.
A couple of the recipes were “dip-like”, which I deemed too similar to the salad dressing recipe. This one is a bit unusual, sort of like the sweet potato casserole with the brown sugar, but using white potatoes instead. I look at the recipe cards as gifts given by Maytag Dairy Farms and am sharing a gift with you.

What You’ll Need

  • a large saucepan
  • a small saucepan
  • a fork
  • a knife for peeling
  • a potato masher
  • measuring cups
  • a knife for chopping
  • chopping board
  • a casserole dish or a baking dish


  • 2 lbs. red-skinned potatoes
  • 4 Tbsp chopped fresh parsley
  • 1/2 cup heavy cream, warmed
  • 8 ounces Maytag Blue Cheese, divided
  • 4 ounces (8 Tbsp or 1 stick) unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • salt and pepper

How to Make the Potatoes

  1. In a large saucepan, boil the potatoes until fully cooked.
  2. Drain, then peel half of them.
  3. Mash the potatoes (all of them, peeled and unpeeled) roughly with 6 Tbsp (3/4 stick or 3 oz) of the butter and the heavy cream.
  4. Crumble half (4 oz.) of the cheese. Stir it into the potatoes, along with half (2 oz.) of the parsley.
  5. Add more cream if the potatoes are too thick for your tastes. Then season with salt and pepper and place in a baking dish.
  6. In a small saucepan, brown the pecans with the remaining butter and the brown sugar. Do not let the pecans burn.
  7. Crumble the remaining cheese over the mashed potatoes.
  8. Drizzle the pecan mixture over the cheese-topped potatoes. Garnish with the rest of the parsley.

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