Smashed Red Potatoes With Gorgonzola Cheese Recipes

SMASHED 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 potato.

INCREDIBLE RED SMASHED POTATOES

Steps:

• Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
• Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
• Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.

ROASTED POTATOES WITH THYME AND GORGONZOLA

Steps:

• Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.

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.

SMASHED POTATOES AND CREAM CHEESE

Steps:

• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

SMASHED RED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 15-20 minutes or until tender. , Drain and place in a large bowl. Coarsely mash the potatoes; stir in the parsley, oil, salt and pepper.

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.