Blue Cheese Mashed Potatoes
- 4 large Russet potatoes (about 21/2 pounds) peeled and quartered
- 6 tablespoons of butter
- 1 cup of heavy cream
- 6oz blue cheese, crumbled (use Gorgonzola cheese for a milder flavor!)
- Salt and pepper to taste
- Chopped chives to garnish
Cook potatoes in a salted boiling water until tender, about 15 minutes.
Drain the potatoes and pass through a potato ricer back into in to the pan (or use a potato masher if you like your mashed potatoes chunkier!)
Stir in the butter, cheese and heavy cream, salt and pepper and cook for a minute or until everything is incorporated. Taste for seasoning and adjust accordingly.
Garnish with chopped chives (and some more crumbled blue cheese, if you’re bold!) and serve!