Twice Baked Rosemary Blue Potato Mash

1. 1

   Butter a 6 to 8 cup shallow baking dish.

2. 2

   In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted.

3. 3

   Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.

4. 4

   In a large pot, add the potatoes, cover with water and add a heavy pinch of salt.

5. 5

   Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes.

6. 6

   Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly.

7. 7

   Next, pass them through a food mill over a bowl.

8. 8

   If you don't have a food mill, you can hand mash or use a ricer.

9. 9

   Preheat the oven broiler.

10. 10

    Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese.

11. 11

    By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste.

12. 12

    Spread into the prepared baking dish and top with remaining cheese.

13. 13

    Broil until the cheese is golden and melting, about 3 minutes.

14. 14

    Remove the potatoes from the oven and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.