| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | lb | White or russet potatoes; peeled and quartered |
| 4 | Cloves garlic; peeled | |
| 1/4 | c | Crumbled blue cheese |
| 1/4 | c | Buttermilk |
| 2 | tb | Chopped fresh parsley |
| 2 | tb | Chopped fresh chives; (optional) |
| 1/4 | ts | Salt; (optional) |
| 1/4 | ts | White pepper |
INSTRUCTIONS
Bring large pot of water to a boil. Add potatoes and garlic; cook until potatoes are fork-tender, about 20 minutes. Drain well. Return potatoes and garlic to pot; cook over low heat for 2 minutes. Remove from heat. In large bowl, combine potatoes and garlic, blue cheese, and buttermilk. Using a potatoe masher or fork, mash potatoes until smooth and creamy. Stir in seasonings. Place in serving bowl and serve immediately. To reheat leftovers: Reheat in microwave using a microwave-safe dish and micro on HIGH until potatoes are heated through. If potatoes become too thick, stir in a little buttermilk until the desired consistency is reached. Serve immediately. Per Serving: 160 calories, 3 grams fat (15%), 30 grams carbohydrates, 5 grams protein. Posted to Digest eat-lf.v097.n024 by Abtaxel <Abtaxel@aol.com> on Jan 21, 1998
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