Caramelized Onion-and-Gorgonzola Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 pounds yukon gold potatoes, peeled and quartered |
1 3/4 teaspoons salt, divided |
2 tablespoons butter or margarine |
1 tablespoon olive oil |
2 medium onions, diced |
4 garlic cloves, minced |
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary |
1/2 cup butter or margarine |
3/4 cup half-and-half |
3/4 cup crumbled gorgonzola or blue cheese |
3/4 teaspoon pepper |
garnish: fresh rosemary sprigs |
Directions:
1. Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender. Drain and keep warm.
2. Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender. Add garlic, and cook 3 minutes. Stir in rosemary; remove from heat.
3. Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended. Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper. Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
4. Broil, 3 inches from heat, 5 minutes or until top is lightly browned. Garnish, if desired.
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