Mashedredpotatoeswithgorgonzolacheese Recipes

MASHED RED POTATOES WITH GORGONZOLA CHEESE

Steps:

• Place potatoes in 3-quart saucepan; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender; drain. Shake potatoes in saucepan over low heat to dry.
• Add butter, buttermilk, cheese, salt and pepper to potatoes. Lightly mash with fork or back of spoon keeping some larger pieces of potatoes.

CHEESY MASHED POTATOES

Steps:

• Place the potatoes, rosemary and garlic in a large saucepan and cover with cold water. Add a handful of salt and bring to a boil over medium-high heat. Boil until fork-tender, about 15 minutes. Drain well and remove the rosemary sprigs.
• Working over the same saucepan, press the potatoes and garlic through a potato ricer. Add the warmed cream and olive oil. Place the pan back over low heat and stir everything together using a rubber spatula. Add the mozzarella, Parmesan and 1/2 teaspoon salt and continue to stir until the mixture is hot, the cheese is melted and the potatoes are almost stringy in texture--this will take 5 to 10 minutes. Serve hot.

ROASTED POTATOES WITH GORGONZOLA CHEESE SAUCE

Steps:

• Boil the potatoes whole until they are just tender. (Let them cool).
• Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
• Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
• Preheat oven to 425°F.
• Cut potatoes into nice size wedges.
• Put potatoes into a large bowl and add all the other ingredients.
• Toss lightly to coat evenly with the oil mixture.
• Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
• Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.

"THE BEST MASHED POTATOES"

Steps:

• Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
• Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
• Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to "dry" them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.

CARAMELIZED ONION & GORGONZOLA MASHED POTATOES

Steps:

• Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender.
• Drain and keep warm.
• Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender.
• Add garlic, and cook 3 minutes.
• Stir in rosemary; remove from heat.
• Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended.
• Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper.
• Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
• Broil, 3 inches from heat, 5 minutes or until top is lightly browned.
• Garnish, if desired.