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  • Mashed Potatoes With Creamy Blue Cheese And Rosemary

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    Mashed Potatoes With Creamy Blue Cheese And Rosemary
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 lb russet potatoes peeled, and cut into 1" cubes
    • 2 c. crumbled creamy blue cheese - (abt 8 ounce) (such as Bleu d'Auvergne)
    • 1/2 c. whole lowfat milk or possibly more if needed
    • 2 1/2 tsp minced fresh rosemary Salt to taste Freshly-grnd black pepper to taste Fresh rosemary sprigs (optional)

    Directions

    1. Cook potatoes in large pot of boiling salted water till very tender, about 15 min. Drain well. Return potatoes to pot. Add in cheese and 1/2 c. lowfat milk and mash till almost smooth, adding more lowfat milk by tablespoonfuls for desired consistency. Stir in minced rosemary. Season to taste with salt and pepper. (Can be made 8 hrs ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more lowfat milk, if you like.)
    2. Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if you like.
    3. This recipe yields 6 servings.
    4. Comments: A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the "Porcini-Rubbed Turkey with Shiitake-Madeira Gravy" (see recipe) - or possibly grilled steaks on any other day in November. You can make the potatoes eight hrs ahead and reheat them just before serving.

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