Gorgonzola Mashed Potatoes
Gorgonzola mashed potatoes are a great way to serve a creamy mashed potato with blue cheese flavors. This recipe uses small red potatoes.
Servings: 4
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.