Butter and Blue cheese mushed Potatoes
-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.