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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
4 large Idaho potatoes
1 3/4 tsp salt
1/2 cup heavy cream
4 tbsp unsalted butter
1/4 tsp freshly ground black pepper
6 oz Roquefort, or other French blue cheese such as Bleu d Avergne or Fourme d Ambert
2 tbsp minced fresh parsley leaves
Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 tsp salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate. Serve immediately.
Serves 4-6
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BLUE CHEESE MASHED POTATOES
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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
4 large Idaho potatoes
1 3/4 tsp salt
1/2 cup heavy cream
4 tbsp unsalted butter
1/4 tsp freshly ground black pepper
6 oz Roquefort, or other French blue cheese such as Bleu d Avergne or Fourme d Ambert
2 tbsp minced fresh parsley leaves
Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 tsp salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate. Serve immediately.
Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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