Butter and Blue cheese mushed Potatoes
Blue Cheese Mashed Potatoes with Butter Olive Oil Recipe
-2 1/2 pounds Yukon Gold potatoes, peeled and quartered
-1/2 cup chopped sweet onion
-2 tablespoons Sonoma Farm Garlic Olive Oil
-2 tablespoons Sonoma Farm Butter Infused Olive Oil
-1/4 cup dry white wine
-1/2 cup heavy whipping cream
-4 ounces blue cheese, crumbled
1. In a 4-quart Dutch oven cook potatoes with 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 minutes or until tender.
2. Meanwhile, in a small saucepan cook onion in garlic olive oil. Stir in wine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until reduced to 1/2 cup.
3. Drain potatoes. Mash with a potato masher or beat with an electric mixer on low speed. Add wine mixture, butter olive oil, 1/2 teaspoon salt, and 1/4 teaspoon back pepper. Gradually beat in whipping cream in to make potato mixture light and fluffy. Fold in blue cheese.
Panzanella Tomato, Bread Salad with Traditional Barrel Aged Balsamic RecipeRated 4.90 out of 5Read more
Oven-Roasted Asparagus with Blood Orange Infused Olive Oil RecipeRated 4.67 out of 5Read more
Risotto and Asparagus with Lemon Olive Oil RecipeRead more
Baby Carrots with Rosemary / Basil Infused Extra Virgin Olive Oil RecipeRated 5.00 out of 5Read more