30A Guide > Archives > 2008 > November > Blue Cheese Smashed Potatoes

Blue Cheese Smashed Potatoes

Add a pop to this fall sidedish staple with blue cheese and garlic for an intense flavor and texture that's almost impossible to resist. For a different flavor, try substituting Asiago or Gruyère for the blue cheese

potatoes
  • 2 pounds of unpeeled thin-skinned potatoes, such as new potatoes or fingerlings, cut into ½-inch chunks
  • 4 cloves of peeled garlic
  • ¼ cup whole or low fat milk
  • 2 tablespoons unsalted butter
  • 3 to 4 ounces (about one cup) of crumbled blue cheese
  • salt and freshly ground black pepper
Preparation:

Place the potatoes, garlic and 5 cups of water in a large sauce pan and bring to a boil over high heat. Reduce the heat to medium-low and let the potatoes simmer, covered, untill tender, about 15 minutes.

Meanwhile, heat the milk and butter in a small saucepan over low heat. Keep warm.

Drain the potatoes and garlic in a colander, then transfer them to a large bowl. Using a potatoe masher or large fork, coarsely mash the potatoes and garlic. add the warm milk and butter mixture and the blue cheese and mash to combine.

Season the potatoes with salt and pepper to taste. If they have cooled, reheat them slowly in a medium-size saucepan over low heat, stirring frequently, until warmed through, then serve.

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