Buffalo Mashed Potatoes

1 (24-ounce) package Ore-Ida Steam n’ Mash Cut Russet Potatoes
½ cup plus 2 tablespoons fat-free milk
1 ½ tablespoons buffalo wing sauce (try to use a thick, all-natural one, but definitely not a thin one like Tabasco; I used Wing Time Hot Buffalo Wing Sauce)
¼ cup (about 1 ounce) reduced-fat blue cheese (I used Treasure Cave)
Sea salt and pepper, to taste

But this dish pairs wing sauce with blue cheese, packing tons of flavor and thus eliminating the need for added fats or butter.

Microwave the potatoes according to package directions (do not follow remaining package instructions).
Meanwhile, combine the milk and wing sauce in a small microwave-safe measuring cup or bowl. Once the potatoes are cooked, microwave the milk mixture on high in 15-second intervals, or until the mixture is warm.
Put the cooked potatoes in a large bowl. Using a potato masher or large fork, smash them slightly. Add the milk mixture and the blue cheese and continue to mash the potatoes until they are smooth. Season them with salt and pepper. Serve immediately.