Blue Cheese Rosemary Mashed Potatoes Food

BLUE CHEESE ROSEMARY MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Add potatoes to a large stockpot with hot water. Add the bay leaves and 1 teaspoon of salt.
• Bring to a boil, then lower to simmer and allow to cook until the potatoes are very tender, approximately 20-30 minutes.
• Meanwhile, heat the half and half with 7 tablespoons of butter, 1 teaspoon rosemary, salt, and pepper.
• Once potatoes are tender, drain the water and discard the bay leaves. Press the potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into a large bowl.
• Add the half and half mixture and 5 ounces of the gorgonzola. Stir to combine.
• Taste for seasonings and add additional rosemary, salt, or pepper, if desired. If you prefer thinner mashed potatoes, you may at this time add the milk.
• After mixing all of the seasonings, transfer the potatoes to an oven-safe dish. Sprinkle the top with the remaining 1 ounce of gorgonzola and drizzle with the remaining 1 tablespoon of butter.
• Bake covered with foil in a 350 degree F oven until heated through. Serve.

BLUE CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
• Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

CROCK POT GARLIC BLUE CHEESE MASHED POTATOES

Steps:

• Peel and mince the garlic, chop the onion slices fine. Place into a saute pan along with the butter.
• Saute over medium heat until the mixture is softened.
• While the onion and garlic are cooking, dice the potatoes.
• Place the potatoes into the crock pot along with the water.
• Put the softened garlic/onion mixture over the potatoes in the crock pot. Stir once.
• Cook on low for 8 hours, or high for 4 hours.
• Add the milk and mash the potatoes in the crock pot.
• As a final step, mix in the blue cheese and chives.
• Enjoy!

GARLIC, BLUE CHEESE MASHED POTATOES

Steps:

• In a large pan heat oil over medium high heat. Add onions, and garlic stirring all the while cooking about 4 minutes.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, and nutmeg.
• Add milk and 1/2 pound blue cheese cook till melted.
• Add potatoes and mix together.
• Toss in crumbled blue cheese for texture.
• Season with additional salt and pepper to taste.

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.

BLUE CHEESE & ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Butter 9x13 baking dish.
• Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
• Toss cheeses together.
• (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
• Whisk together sour cream, cream and 1 tsp salt.
• Pour cream mixture over potatoes.
• Tap dish on counter to settle ingredients and pop any air bubbles.
• Top with remaining cheese.
• Bake for one hour and fifteen minutes or until browned and tender.
• Note: This dish should be prepared and baked the same day.
• Do not refrigerate overnight.
• Trust me.