| 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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