Thirty minutes and two steps are all that's needed to prepare this cheese and red potatoes side dish recipe.
pounds small red potatoes, cut in half
tablespoons butter or margarine, softened
package (4 ounces) crumbled Gorgonzola cheese
Dash of pepper
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.