Creamy smooth and mildly tangy mashers with a satisfying almond crunch.
Almond-Gorgonzola Mashed Potatoes
Category
Savories & Sides
Ingredients
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3 large baking potatoes, such as russet
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3 tablespoons unsalted butter
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1/4 cup milk
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1/2 cup crumbled Gorgonzola cheese
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1/2 cup Mandelin Natural Whole Almonds, roasted
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Salt and pepper to taste
Directions
Bring a medium pot of water to a boil.
Meanwhile, peel potatoes and cut into quarters. Cook potatoes in boiling water, covered, for 20-25 minutes, until easy to pierce with a fork. Drain in a colander.
Return potatoes to pot and add butter. Let butter melt a minute or two, and then mash potatoes using a mixer on low speed. Slowly add milk while mashing, and then increase speed to medium, blending just until smooth.
Stir in cheese and almonds.
Season with salt and pepper and serve.
Recipe Note
Almond Board of California