Blue Cheese Mashed Potatoes

By á-170456

Ingredients

• 4 large Idaho potatoes - (abt 3 lbs)
• 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

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.