Earthy Delights Recipe
http://www.earthy.com/
Mashed Potatoes with Creamy Blue Cheese & RosemaryThis recipe is adapted from one that was printed in the November issue of Bon Appetit Magazine. It's practically no extra trouble, and it adds a wonderful zing to the same delicious potatoes your family has been enjoying since time immemorial. These potatoes can actually save you a lot of trouble by making them ahead of time and reheating them just before serving. They also hold very well in a crockpot! Makes about six servings, depending on your appetite and also on how many other dishes you're
Ingredients:
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
Preparation:
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.
Directions:
This recipe is adapted from one that was printed in the November issue of Bon Appetit Magazine. It's practically no extra trouble, and it adds a wonderful zing to the same delicious potatoes your family has been enjoying since time immemorial. These potatoes can actually save you a lot of trouble by making them ahead of time and reheating them just before serving. They also hold very well in a crockpot! Makes about six servings, depending on your appetite and also on how many other dishes you're serving.