Mashed Potatoes with Creamy Blue Cheese and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
3 pounds russet potatoes, peeled, cut into 1-inch cubes |
2 cups crumbled creamy blue cheese (such as bleu d'auvergne; about 8 ounces) |
1/2 cup (or more) whole milk |
2 1/2 teaspoons chopped fresh rosemary |
fresh rosemary sprigs (optional) |
Directions:
1. Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
2. Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.
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