Gorgonzola Smashed Potatoes | PCC Natural Markets

Gorgonzola Smashed Potatoes

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on May 2, 2008

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.

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