Creamy Gorgonzola Mashed Potatoes

The next time you make mashed potatoes, particularly if you're going to serve them with beef, do yourself a solid and add Gorgonzola cheese.

While we're on the topic of mashed potatoes, you should know that I'm an avid chunky with skins mashed potato lover and a near detester of mashed potatoes sans skins whipped into oblivion with a hand mixer.

Just FYI.  If you ever make me mashed potatoes, don't over-mash and spend all your time peeling potatoes.  I can't say that I'll turn them away, but I'll definitely wish they weren't so light and airy.

My mom has a secret to making mashed potatoes taste amazing.  She taught me, and now I'm going to share it with you:



When you're boiling the potatoes, add a couple cloves of peeled garlic, a couple bay leaves, and a short stalk of celery to the water.

There it is.  Those three items impart a glorious flavor to the potatoes, whether you leave the garlic cloves in, or remove them along with bay leaves and celery.

After that, mashed potatoes are pretty standard - add milk or cream, some butter, salt (don't skimp) and pepper, and mash away.  Well, sort of.  I use a buffet fork and take my time ensuring there's lumps and chunks left.

But then.  Then, this time, you stir in some Gorgonzola cheese at the end until it has melted right in.  And when you taste it, you should be sitting down, because these taters will make you weak in the knees.

Serve with a nice, juicy grilled steak and some asparagus and you'll be in heaven.  For a half an hour, anyway.

I wanted to try these with a little rosemary mixed in as well, but I plumb forgot.  You should do it and let me know what you think.

Creamy Gorgonzola Mashed Potatoes
Serves 6

• 3/4 pound red potatoes (approx.)
• 2 cloves garlic
• 2 bay leaves
• 1/2 celery stalk
• 4 T butter
• 1 cup cream or milk
• 2-3 oz. Gorgonzola, to taste
• Salt and pepper

1. Wash potatoes and partially peel, so there are no large pieces of skin still connected.  Add to a pot of boiling water along with garlic, bay leaves, celery, and a dash of salt.  Drain when potatoes are pierced easily with a knife, about 20-30 minutes, depending on size.  Discard bay leaves, celery, and garlic (optional).
2. Add butter and milk or cream, and use a large fork to mash the potatoes, leaving lumps and chunks.  Stir in plenty of salt and pepper and the Gorgonzola until melted.  Serve immediately with a beef dish for best flavor pairing.