I love Gorgonzola mashed potatoes. Actually, I like potatoes period. I also like cheese and heavy cream. A lot. However, I was a good girl when I created this recipe and I stuck to sour cream and 2% milk (you could also use plain Greek yogurt). This cuts the calories a little and it doesn’t sacrifice on the flavor. However, if you don’t care about watching what you eat, go ahead and use heavy cream. It’s decadent.
I tried to create the perfect potato recipe forever. This one was originally created for the holidays but it wound up being a keeper year-round. In fact, I have a friend that begs for me to cook these she loves them so much and I usually oblige because I think they’re fantastic too.
The key? Don’t mash the potatoes too much. If you do, they’ll wind up being runny so leave some consistency when you mash. The trick is to mash them the good old fashioned way- with a wire potato masher. You can buy one at Target or Wal Mart super cheap. If you try and mash with a fork, you’ll break the potatoes up too much and if you use a hand mixer, you’ll have potato puree. You also want to serve this promptly because the potatoes do break up when you toss this into the microwave (it still tastes awesome, the texture’s just off).
This recipe is perfect for Thanksgiving. It’s a nice compliment to Turkey (me saying that is a big deal because I hate the bird with a passion unless it’s deli meat on a sandwich) and it also goes well with ham or Prime Rib. Who am I fooling? Gorgonzola Mashed Potatoes go with everything. Right?
- 6 small russet potatoes peeled and cubed
- 2 tbs. melted butter
- 1/4 cup sour cream
- 1/8 cup 2% milk
- 4 ounces Gorgonzola
- Salt and pepper to taste
- Boil the potatoes until tender. Drain and pour into bowl.
- Add the butter, sour cream and milk. Mash with wire potato masher keeping potatoes slightly chunky.
- Fold in the Gorgonzola.
- Add salt and pepper to taste.