Mashed Potatoes With Creamy Blue Cheese And Rosema
A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy % 26#151; or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.
3 pounds russet potatoes, peeled, cut into 1-inch cubes
2 cups crumbled creamy blue cheese (such as Bleu d’Auvergne; about 8 ounces)
1/2 cup (or more) whole milk
2 1/2 teaspoons chopped fresh rosemary
Fresh rosemary sprigs (optional)
Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.) Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired. Makes 6 servings.