Mashed Red Potatoes With Gorgonzola Cheese Food

MASHED RED POTATOES

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash the potatoes with butter, salt, pepper and enough cream to achieve desired consistency.

SMASHED RED POTATOES WITH GORGONZOLA CHEESE

Steps:

• Place potatoes in 3-quart saucepan; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender; drain. Shake potatoes in saucepan over low heat to dry.
• Add butter, buttermilk, cheese, salt and pepper to potatoes. Lightly mash with fork or back of spoon, keeping some larger pieces of potato.

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.

SMASHED RED-SKINNED POTATOES WITH BOURSIN & SCALLIONS

Steps:

• Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.
• Drain the potatoes-reserving some of the cooking water-and dump them back in the pot. Dry the potatoes over medium heat, shaking the pan and stirring, until most of the moisture has steamed off. Reduce the heat to very low.
• Use the side of a big metal spoon to cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the butter and then the Boursin. If you want, loosen the mash with cooking water: Depending on the potatoes, you might need a few tablespoons cooking water or as much as 1/2 cup. Don't beat vigorously or the potatoes may turn gummy. Stir in the scallions, add salt and pepper to taste, and serve right away.

GORGONZOLA MASHED POTATOES

Steps:

• In a large pot combine 2 quarts water, sliced garlic, and potatoes. Boil on medium-high heat for 25 minutes or until potatoes are tender. Strain off water and add butter and cream. Mash with a potato masher until milk and butter are incorporated and mixture has a slightly chunky texture. Add salt, pepper, and Gorgonzola, stirring with a wooden spoon until incorporated.

SUZY'S MASHED RED POTATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
• Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

ROASTED GARLIC GORGONZOLA SMASHED POTATOES

Steps:

• Chop potatoes into smaller pieces so they boil quickly. Add them to a pot with cold water, and set on the stove to come to a boil. Boil for about 20-30 minutes or until fork-tender. Drain and throw potatoes back in the pot.
• Add butter and heavy cream. Mash up, making sure the butter is melted.
• Add garlic and gorgonzola. Mash again, leaving a few chunks of cheese and garlic in the potatoes. Add salt and pepper to taste, if needed.

ROASTED POTATOES WITH THYME AND GORGONZOLA

Steps:

• Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.

BLUE CHEESE MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• Add quartered potatoes and garlic to a medium saucepan. Add stock, salt and enough water to cover tops of potatoes.
• Bring to a boil and simmer over medium-low heat for 10-15 minutes or until tender. Drain potatoes, reserving 1 cup of the liquid.
• Meanwhile, add oil to a small skillet and heat over medium-low heat. Add onions and cook, stirring, over low heat until onions are soft and golden.
• Add potatoes to the bowl of a stand mixer (or you can use a large bowl with a hand mixer or potato masher). Mash potatoes until broken down.
• Add yogurt, butter, gorgonzola, horseradish and pepper and whip until smooth and creamy, adding reserved cooking liquid a little at a time as needed, until you reach the consistency you prefer.
• Stir in the caramelized onions.

CARAMELIZED ONION & GORGONZOLA MASHED POTATOES

Steps:

• Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender.
• Drain and keep warm.
• Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender.
• Add garlic, and cook 3 minutes.
• Stir in rosemary; remove from heat.
• Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended.
• Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper.
• Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
• Broil, 3 inches from heat, 5 minutes or until top is lightly browned.
• Garnish, if desired.

MASHED RED POTATOES WITH GORGONZOLA CHEESE

Steps:

• Place potatoes in 3-quart saucepan; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender; drain. Shake potatoes in saucepan over low heat to dry.
• Add butter, buttermilk, cheese, salt and pepper to potatoes. Lightly mash with fork or back of spoon keeping some larger pieces of potatoes.

SMASHED POTATOES AND CREAM CHEESE

Steps:

• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.