Bleu Cheese Mashed Red Potatoes
- Yield 4 to 6 servings
- 8 to 10 medium red potatoes
- 5 cloves garlic, halved
- 2 tablespoons bleu cheese, crumbled
- 1 tablespoon mayonnaise
- 1 tablespoon butter
- 1 cup milk or cream
- Salt and pepper to taste
- Wash potatoes, but do not peel. Boil them for about 20 minutes. Add garlic cloves and continue to cook until potatoes are tender. Meanwhile, set out the measured amounts of cheese, mayonnaise, butter and milk to bring these ingredients to room temperature. When potatoes and garlic are soft enough to mash, remove from heat and drain. Place in a large bowl, and blend with other ingredients, adding only 1/2 cup milk to start. Whip until fluffy. Adjust amount of milk to suit taste. Season with salt and pepper. Serve hot.
Tips from Our Test Kitchen: Because there’s no peeling, this tasty side dish can be made in a flash. Pair with any meat dish or vegetarian favorite.
Recipe by Lillian Muise, The Villages, Fla.