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Prep 10min
Total30min
Servings6
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Ingredients
1 1/2
pounds small red potatoes, cut in half
3
tablespoons butter or margarine, softened
1/3
cup buttermilk
1
package (4 ounces) crumbled Gorgonzola cheese
1/2
teaspoon salt
Dash of pepper
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Steps
1
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.
2
Add butter, buttermilk, cheese, salt and pepper to potatoes. Lightly mash with fork or back of spoon, keeping some larger pieces of potato.
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If you make the potatoes ahead of time, keep them warm by setting the saucepan over a double boiler or larger pan of simmering water, or place the potatoes in a slow cooker on low heat setting for 2 to 3 hours.
You can easily double this recipe to feed a larger group. Just be certain you have a large Dutch oven to allow for boiling 3 pounds of potatoes.
Sprinkle toasted chopped walnuts or chopped fresh chives over smashed potatoes before serving. See page 45 for toasting directions.
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Nutrition Facts
Serving Size:1 Serving
Calories
215
Calories from Fat
100
Total Fat
11g
Saturated Fat
5g
Cholesterol
15mg
Sodium
560mg
Total Carbohydrate
24g
Dietary Fiber
2g
Protein
7g
% Daily Value*:
Iron
6%
6%
Exchanges:
2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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