Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | White or russet potatoes; peeled and quartered |
| 4 \N | 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