“Later, they eat the blue cheese mashed potatoes out of the pot while standing in front of the stove. Patrick gnaws on a veal chop while Jennifer attacks the spinach salad.” ~Winter Storms by Elin Hilderbrand
Blue Cheese Mashed Potatoes
2 pounds Yukon golden potatoes, washed and quartered
4 tablespoons butter
3/4 cup heavy cream
4 ounces blue cheese, crumbled
Freshly ground black pepper
- 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.
- 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.