Twice Baked Rosemary Blue Potato Mash
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
41
Spice
53
Sweetness
55
Sourness
33
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cloves
Garlic (peeled and smashed)Directions:
1
Butter a 6 to 8 cup shallow baking dish
2
In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted
3
Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes
4
In a large pot, add the potatoes, cover with water and add a heavy pinch of salt
5
Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes
6
Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly
7
Next, pass them through a food mill over a bowl
8
If you don't have a food mill, you can hand mash or use a ricer
9
Preheat the oven broiler
10
Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese
11
By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste
12
Spread into the prepared baking dish and top with remaining cheese
13
Broil until the cheese is golden and melting, about 3 minutes
14
Remove the potatoes from the oven and serve