Blue Cheese Mashed Potatoes
A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
Idaho, peeled and chopped into a large dice |
|
| 6 | ounces |
heavy whipping cream
|
|
| 3 | ounces |
butter
|
|
|
salt and black pepper
to taste |
*
|
||
| 6 | ounces |
gorgonzola cheese
or Roquefort cheese |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
Idaho, peeled and chopped into a large dice |
|
| 173.4 | ml/g |
heavy whipping cream
|
|
| 86.7 | ml/g |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 173.4 | ml/g |
gorgonzola cheese
or Roquefort cheese |
*
|
Directions
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.
