Gorgonzola Mashed Potatoes

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   1. Scrub and quarter potatoes; cook in a large pot of boiling water until tender, about 15 minutes.

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   2. Meanwhile, in a small saucepan heat butter, whipping cream, Gorgonzola, salt and white pepper over low to medium heat until warm, stirring frequently.

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   3. When potatoes are cooked to fork tender, drain them well, and return them to the pot.

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   4. Slowly add the warm cream mixture to the potatoes, mashing and blending well. Mash or whip potatoes to desired consistency, and then stir in the chives.

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   5. Taste and re-season with salt and pepper, if necessary. Enjoy!

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   Kitchen Kimberley's Tips:

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   These potatoes are easy to make ahead! Simply spread the prepared potatoes into a 2-quart casserole dish, and then top with a few pats of butter; cover and refrigerate. When ready to serve, allow the dish to come to room temperature, and reheat in a preheated 250-degree (F) oven for about 30 minutes. Stir, and enjoy!

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   Not a fan of Gorgonzola cheese? Substitute an equal amount of cream cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.