Blue Cheese Smashed Potatoes
Serves: 4 to 6
I love the whole idea of smashed potatoes. They’re rustic, fast to make and who cares about lumps? That’s the point! Try using Rogue Creamery Smokey Blue in these potatoes. Perfect!
Place the potatoes in a pot of boiling, salted water, cover and cook until tender, about 15 to 20 minutes.
Transfer the cooked potatoes to a bowl and add the blue cheese, butter, milk, salt and pepper. Mash the potatoes, skins and all, until all of the ingredients are blended. Add a little extra milk if the potatoes are too dry. Sprinkle with snipped chives.
You may make these potatoes up to a day in advance. Transfer them to a casserole dish and store them, covered, in the refrigerator. To serve: bake at 350° F for 20 to 25 minutes or until heated through.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.