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Thursday, July 7, 2011

Gorgonzola Smashed Potatoes

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Call me crazy, but I never really considered myself a mashed potato girl. I'll take sweet potatoes in all shapes and forms (burgers, hash, pancakes, and--most times--sliced and baked!), but mashed potatoes never really called out to me. Sure, I enjoy them on Thanksgiving, but I have never had a craving for them or even made them in my own kitchen.

Then these gorgonzola smashed potatoes came along. My mind was promptly changed. I may not be a mashed potato girl, but I am a SMashed potato girl...especially if gorgonzola cheese is involved! My mom made these for part of my dad's birthday dinner and I not only enjoyed a large portion at dinner, but found myself digging into the leftovers in the fridge that night just before bed. Late night dessert are common for me...and apparently potatoes now are too! No less than three days later, I picked up the ingredients to make them again. Brilliance, again.

We've had these with grilled fish and grilled steaks, and I think they're good enough to include with just about any meal you'd like!

One Year Ago: Frozen Cherry Limeade Pie

Gorgonzola Smashed Potatoes
from the Always Superb Cookbook

-1 1/2 lbs small red potatoes, cut in half
-salt, to taste
-3 tbsp butter or margarine, softened
-1/3 cup buttermilk
-4 oz gorgonzola cheese, crumbled
-1/2 tsp salt
-dash of pepper

1. Combine potatoes with another water to cover them in a 3-quart saucepan. Add a pinch of salt and cover. Bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender. Drain.
2. Shake potatoes in the saucepan over low heat until dry. Add the butter, buttermilk, gorgonzola, and 1/2 tsp salt and pepper. Mash lightly, leaving some large pieces intact.

this post is linked to Eat at Home