Mashed Potatoes with Creamy Blue Cheese & Rosemary

Mashed Potatoes with Creamy Blue Cheese & Rosemary
The Blue cheese adds a wonderful zing to the same delicious potatoes your family has been enjoying since time immemorial. These potatoes can be made ahead of time and reheated just before serving. They also hold very well in a crock-pot! Makes about six servings, depending on your appetite and also on how many other dishes you are serving.

Another variation would be to use Purple Peruvian Fingerlings to make it colorful and truly memorable.

This recipe is adapted from one that was printed in the November issue of Bon Appetit Magazine.

3 pounds fingerling potatoes, peeled and cut into cubes
2 cups crumbled fresh blue cheese (roughly 8 ounces)
1/2 cup or more of whole milk, warmed
2 1/2 teaspoons chopped fresh rosemary


Cook the potatoes in boiling salted water until they're very tender. This should take anywhere from 12 to 15 minutes. Drain the potatoes well and return them to the pot.

Add the cheese and the warm milk and mash until they're almost, but not quite smooth. Add more milk by tablespoonfuls until you reach the desired consistency.

Stir in the chopped rosemary. Season to taste with salt and pepper and serve.

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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