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30 minutes
Prep: 10 minutes
Cook: 20 minutes
296 calories per serving view nutrition facts
6 servings
suggest servings
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| 4 | medium | potatoes | Idaho, peeled and chopped into a large dice |
| 6 | ounces | heavy whipping cream | |
| 3 | ounces | butter | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 6 | ounces | gorganzola | or Roquefort cheese |
Bring the potatoes to a boil and simmer until tender.
Drain and then return them to the pan.
Cook for a few minutes on medium heat to evaporate the excess water.
For extra smooth mashed potatoes, pass them through a food mill or a ricer and return them to the pan.
Or, just mash them with a hand masher, in the pan.
With the heat on low to medium, stir in the cream, butter, salt and pepper until well blended.
Stir in the cheese until it melts.
Check for additional salt and pepper and serve.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 14.0g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 97mg | 4% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 2.0g | 8% |
| Sugars 1.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 16% | Vitamin C | 14% | |
| Calcium | 3% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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After dinner is over with, it’s time for a nice period of relaxation. It could be called a nap, but not everyone sleeps right away....
I have been using this recipe for years and it is one of my and my husbands favorites. We serve it over rice.
