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Recipe

Blue Cheese Mashed Potatoes

  • Yield: 4 to 6 servings

Ingredients

  • 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 blue cheese such as Bleu d'Avergne or Fourme d'Ambert
  • 2 tablespoons minced fresh parsley leaves

Directions

  • 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.