Gorgonzola mashed potatoes are a zingy side dish that’s just as easy to make as regular mashed potatoes. You’re simply adding Gorgonzola crumbles in the final stage by gently folding it into the creamy mashed potatoes.
This particular mashed potatoes recipe also takes the small extra step of including roasted garlic, which is well worth a few more minutes. With the blue cheese flavors, this is an especially delicious side for meat dishes like steaks, but you can also serve it cool with lighter fares like lunch sandwiches.
How to make Gorgonzola mashed potatoes
A good Gorgonzola potatoes recipe starts by getting a pot of water boiling and preheating your oven to 450 degrees. Use small red potatoes, which are great for mashing. Wash them well, pat them dry, and then cut them into pieces of about a half an inch. Some potatoes may simply be cut in half while you might want to quarter others.
Once the water is boiling, add in the small red potato cubes. Let them boil about 20 minutes or until they are “fork-tender.” That’s when you can stick a fork in them and the fork slides out very easily. It’s a trick to tell when the potatoes are soft and easily mashed.
Meanwhile, once your potatoes are in the pot, turn to making your roasted garlic. Peel about five or six cloves of garlic, and then place them on a small piece of aluminum foil. Drizzle a little olive oil, and then wrap the garlic into the foil in a little foil pouch. Once the oven is heated, place the pouch in the oven and roast them for about 20 minutes, or until the garlic cloves are softened and a little golden.
Looking for a cheesy bite? Also try:
Mashing the potatoes with Gorgonzola
Once the potatoes have cooked through, drain them in a colander. Then return them back to the pot and immediately add the heavy cream, unsalted butter and roasted garlic cloves. Also add some black pepper.
(Later, you can add salt if you like for taste. But keep in mind that Gorgonzola is a very salty cheese, so start with unsalted butter and no salt. Add salt after you taste the potatoes with the Gorgonzola added already.)
Use a potato masher to mash all of the ingredients together until the mashed potatoes are a creamy consistency. Then add the scallions and mix with a spatula.
Finally, add Gorgonzola crumbles. Ideally, you should buy fresh Gorgonzola and not the pre-crumbled Gorgonzola, which can be dry and flavorless because of the preservatives. Fresh Gorgonzola is very easy to crumble. It breaks apart naturally. So there’s no need to cut your Gorgonzola with a knife.
Finally, fold the Gorgonzola crumbles into the mashed potatoes gently to combine it evenly.
How to serve garlic Gorgonzola mashed potatoes
You can serve your Gorgonzola mashed potatoes in a serving bowl with a large spoon right away. They are delicious hot. However, you can also cool them in the refrigerator and serve them cool the next day, such as for a picnic lunch.
Leftover mashed potatoes keep well, and you can reheat them simply by adding them back into a pot and heating on medium heat until they are warmed through.
Garnish your Gorgonzola potatoes with a few extra scallions.
Gorgonzola Mashed Potatoes
Equipment
- Sauce Pan
- potato masher
- colander
Ingredients
- 1 pound small red potatoes
- 5 – 6 cloves garlic
- ¼ teaspoon olive oil
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 – 2 scallions
- 1.5 ounces gorgonzola cheese
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°. Meanwhile, bring water to boil in a medium size pot.
- Scrub the red potatoes and cut them into quarters. When the water on the stove is boiling, add the red potatoes and cook about 20 minutes.
- As the potatoes boil, peel 5 – 6 cloves of garlic. Add a drizzle of olive oil and seal them in a small aluminum foil pouch. Roast in the oven about 15 – 20 minutes until the cloves are soft.
- Test the potatoes with a fork to see when they are "fork tender," or when a fork slides easily out of them. At that point, they are ready for mashing.
- Drain the potatoes in a colander and return to the pan. Mash immediately add the butter, garlic cloves, and the heavy cream. Mash again until the potatoes are a creamy texture. Then, gently fold in the gorgonzola crumbles using a spatula to stir the potatoes.
- Use the spatula to transfer the gorgonzola mashed potatoes to a serving bowl. Add a few extra scallions for optional garnish. Serve warm.
One thought on “Gorgonzola Mashed Potatoes”