Yield: 4 Servings
|1 pounds||White or russet potatoes; peeled and quartered|
|4 \N||Cloves garlic; peeled|
|¼ cup||Crumbled blue cheese|
|2 tablespoons||Chopped fresh parsley|
|2 tablespoons||Chopped fresh chives; (optional)|
|¼ teaspoon||Salt; (optional)|
|¼ teaspoon||White pepper|
Bring large pot of water to a boil. Add potatoes and garlic; cook until potatoes are fork-tender, about 20 minutes. Drain well. Return potatoes and garlic to pot; cook over low heat for 2 minutes. Remove from heat. In large bowl, combine potatoes and garlic, blue cheese, and buttermilk. Using a potatoe masher or fork, mash potatoes until smooth and creamy. Stir in seasonings. Place in serving bowl and serve immediately.
To reheat leftovers: Reheat in microwave using a microwave-safe dish and micro on HIGH until potatoes are heated through. If potatoes become too thick, stir in a little buttermilk until the desired consistency is reached. Serve immediately.
160 calories, 3 grams fat (15%), 30 grams carbohydrates, 5 grams protein.
Posted to Digest eat-lf.v097.n024 by Abtaxel <Abtaxel@...> on Jan 21, 1998