So you’re telling me it’s Thursday. Really? This day is the day before Friday…already?
Allow me to sit in a stupor, recounting the days and what I spent my time doing for the past week. Monday, there was that and then that with a little of that and Tuesday…yep, it’s Thursday. Hmmm.
My youngest brother-in-law’s 21st birthday is Sunday. Ouch! There’s a kick down memory lane. I remember when he was excited to come along on a short errand run, with me or one of his brothers, to go to town just to get out and spend time with family before his teenage years. Such a sweet kid with bright, wide eyes and a kind heart before some of life kicked him around. He’s still sweet and kind with wide eyes. Things will be better and not because you’re 21 (if you know what I mean). Happy early birthday!
My Monday post contained my adapted version of a recipe from Better Homes and Gardens and a blurb about my appreciation for this magazine after believing it was mamby pamby…it’s not. You can read that post here with one of my new choices for a lazy Sunday meal, slow-baked tomatoes with garlic and mint on goat cheese toasts.
Today’s recipe also comes from BH and G. Actually, Shannon Stephenson created these winning mashed potatoes with blue cheese for a contest in November 2009. These aren’t your ordinary mashers. Yes, blue cheese fans definitely won out here so please be an admirer before you attempt to make these or omit the potent cheese and increase the butter and herb amounts (my suggestion). I did add the herbs and an extra tablespoon of butter…I’ve gotta be me (what else can I be). This is holiday-worthy; I’m going to make these this season for gatherings and dinners. You can make them whenever you want, just be sure to make them. Yum!
Blue Cheese and Herb Mashed Potatoes
Serves 4 to 6
2 ½ lbs. Yukon gold potatoes, peeled and quartered
½ cup onion, diced
2 tbsp garlic, minced
3 tbsp butter (I increased this from 2)
2 tsp fresh thyme leaves or chopped sage or both
¼ cup dry white wine or chicken broth
½ cup whipping cream
salt/freshly ground pepper
4 oz. blue cheese, crumbled
green onion or chives, sliced-optional
In a large pot or Dutch oven cook potatoes with salt, in enough boiling water to cover the potatoes, for 20 minutes or until tender.
Meanwhile, cook onion and garlic over medium-low heat in the butter, until the onion is tender, in a saucepan. Add the herbs and wine or broth; bring to a boil then reduce the heat. Simmer, uncovered, for 3 or 4 minutes, until slightly reduced.
Drain the potatoes and return them to the pot, add the butter mixture and cream. Mash with a fork or masher. Add salt and pepper. Fold in half of the blue cheese. Place in a serving dish and top with the remaining blue cheese and optional chives or onion slices. Serve immediately.