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Bleu Cheese Mashed Potatoes
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* 4 large Idaho potatoes (about 3 pounds) * 1 3/4 teaspoons salt * 1/2 cup heavy cream * 4 tablespoons unsalted butter * 1/4 teaspoon freshly ground black pepper * 6 ounces Roquefort, or other French bleu cheese¹ such as Bleu d'Avergne or Fourme d'Ambert * 2 tablespoons minced fresh parsley leaves Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes. Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate. Serve immediately. Yield: 4 to 6 servings More: Bleu Cheese Mashed Potatoes Recipe Ingredients: 4 potatoes peeled and chopped into a large dice 6 ounces heavy cream 3 ounces butter Salt and pepper to taste 6 oz. Gorgonzola or Roquefort cheese Bring the potatoes to a boil and simmer until tender. Drain and then return them to the pan. Cook for a few minutes on medium heat to evaporate the excess water. For extra smooth mashed potatoes, pass them through a food mill or a ricer and return them to the pan. Or, just mash them with a hand masher, in the pan. With the heat on low to medium, stir in the cream, butter, salt and pepper until well blended. Stir in the cheese until it melts. Check for additional salt and pepper and serve. ¹ Blue cheese, known in French as bleu cheese |
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