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Creamy Mashed Potatoes Recipe

Updated on July 24, 2013

Recipe Rating

5 stars from 1 rating of the Creamy Mashed Potatoes

Description:

These creamy side-dish potatoes have the unexpected and delicious addition of Gorgonzola blue cheese. When combined with the rich butter and milk, the blue cheese adds the perfect tang and sophistication to what may just become your favorite potato recipe.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 4 - 6

Ingredients

  • 4 Large Russett Potatoes, cut into 1-inch cubes
  • 1 Tbsp Chicken Base
  • 2 Cloves Garlic, minced
  • 1/4 Cup Butter
  • 1/2 Cup Milk or Cream
  • 1/3 Cup Gorgonzola Cheese, crumbled
  • 1/2 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper

Instructions

  1. Peel your four large potatoes, then cut them into approximately 1-inch cubes. Place them into a large pot with the chicken base and minced garlic. Fill the pot with just enough water to cover the top of the potatoes. Place the pot on the stove to boil over high heat, covered.
  2. Once the potatoes come to a boil, remove the lid and turn down the heat slightly so that the potatoes are at a less rapid boil. After 10 minutes, begin checking for doneness by poking a knife tip into the potato cubes. When the knife slides in with no resistance, the potatoes are done.
  3. When the potatoes are fully cooked, drain them into a colander in your sink and turn down the heat on the stove to very low.
  4. Place the final five ingredients into the pot over very low heat: the butter, milk or cream, gorgonzola cheese, salt, and pepper. When the butter has melted completely and the milk or cream has warmed, turn the heat off.
  5. Place the boiled potatoes into a food mill over the top of the pot with the butter mixture, and process all of the potatoes into the pot. Once all of the potatoes are in the pot, merely fold them gently into the butter mixture with a spatula, and serve.
  6. In the alternative, if you do not have a food mill: Place the boiled potatoes directly into the butter mixture in the pot and mash with a hand-masher, or whip with a mixer until creamy. However, the food mill will yield the silkiest results. Enjoy!

Cubed Potatoes, Ready to Boil:

Do not overcook potatoes:

You want to be sure not to overcook your cubed potatoes. Overcooking will rupture the potatoes' cellular walls, releasing starch. When your potatoes are too starchy from overcooking, they will be gummy like paste. We want light and fluffy mashed potatoes, so only cook them long enough for a knife tip to slide into the potato cubes with no resistance. Check them often for doneness.

Butter, Milk, and Cheese Being Warmed:

Potatoes in the Food Mill:

Do not overwork your potatoes:

For the same reason it is unwise to cook your potatoes for too long, it is also recommended to not overwork them. When potatoes are mashed, smashed, and/or whipped for too long, the cellular walls break down, releasing an overabundance of starch. This will result in gluey, paste-like potatoes, rather than potatoes which are light-as-a-cloud delicious. A food mill is the best way to not overwork your potatoes. If you must mash them or whip them with a mixer, do so only long enough to incorporate the butter and milk.

Creamy Mashed Potatoes, Ready to Eat:

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