If you’ve spent any time here you know that I would never make it in a world without cheese.
I’m addicted.
To real deal cheese, that is. None of this sissy nut cheese I’ve been seeing around Trader Joes and Whole Foods (though admittedly I’ve had this cheese…it’s not so bad).
My addiction has been documented now for nearly two years, when over that time I’ve put goat cheese in just about anything, asiago and parmesan in polenta and risotto and gorgonzola into popovers and dates.
So why not throw some gorgonzola into a pot of hot potatoes, smash it up and serve it with this chicken?
Smash it up chunky like I did or mash it up good so it’s smooth as butter. Either way I think you’ll like it.
Your kids, on the other hand…well there you might get some push back. “Mom you put the stinky cheese in the mashed potatoes?”
Yes, I did, Emma. One day you’ll thank me for introducing you to gorgonzola.
Ingredients
- 2 1/2 pounds small potatoes, halved or quartered (I used Yukon Gold)
- 1/2 cup gorgonzola cheese, crumbled
- 1/4-1/3 cup milk or half-and-half (whatever you add to your coffee)
- Sea salt and fresh black pepper
- 1/4 cup chives
Instructions
- Fill a large pot with potatoes and cover with water. Bring to boil over medium heat. Salt the water and cook, uncovered, until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and return to the pot. Add the gorgonzola and milk or half and half and mash using a potato masher, or use a hand mixer to smash until the potatoes are the desired consistency (I like them chunky so I didn't mash very much, hence the name:).
- Season with salt and pepper to taste, transfer to a serving bowl and garnish with chives.
Notes
252 calories, 9 grams of fat, 38 carbs, 9 grams of protein and 6 grams of fiber
Total: $2.98 or $.75 per person based on this spreadsheet where I include the prices I pay per item and where I shop to get the most bang for my buck!
