Blue Cheese Mashed Potatoes With Rosemary Recipes

Steps:

• Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
• In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
• To serve, add as a side to any dish.

Steps:

• Heat potatoes according to package directions; stir in blue cheese. Serve immediately.

Steps:

• Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.

Steps:

• 1. Cook potatoes 10 minutes in a pot of rapidly boiling salted water. Drain and set aside.
• 2. Melt butter and blue cheese; add rosemary. Combine partially cooked potatoes and butter mixture and place on an ungreased baking sheet. Bake in preheated 375 degree oven 20-25 minutes. Remove from oven and sprinkle with parsley, salt, pepper, and cayenne. Mix well.

Steps:

• 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.

Steps:

• Butter a 6 to 8 cup shallow baking dish.
• In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
• In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer.
• Preheat the oven broiler.
• Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve.

Steps:

• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
• Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
• Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.).