Blue cheese potatoes

Yield: 4 Servings

Measure Ingredient
1 pounds White or russet potatoes; peeled and quartered
4 Cloves garlic; peeled
¼ cup Crumbled blue cheese
¼ cup Buttermilk
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.

Per Serving:

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

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