Gorgonzola Smashed Potatoes
Serves: 4 to 6
Place the potatoes in a pot of boiling salted water to cover, and cook until tender, about 15 to 20 minutes.
Transfer the cooked potatoes to a bowl and add the Gorgonzola, butter, milk, salt and pepper. Mash the potatoes, skins and all, until fairly smooth. Add a little extra milk if the potatoes are too dry.
Note: You may make these potatoes up to one 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
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on May 2, 2008
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.