Scallion Mashed Potatoes with Buttermilk & Gorgonzola
  • 1-1/2 lbs. red skinned potatoes, scrubbed, skin on
  • 6 scallions, sliced
  • 2 tsp. olive oil
  • 3/4 c. buttermilk
  • 3 Tbsp. unsalted butter
  • 1/4 c. gorgonzola cheese (I used my current obsession, gorgonzola dolce)
  • Salt & pepper, to taste
  1. In a medium saucepan, cover potatoes with water and cook, covered, over medium heat until a knifepoint can be inserted easily into potatoes (approximately 30 minutes). Drain.
  2. Meanwhile in a separate frying pan, sautee sliced scallions in olive oil until tender.
  3. In a large measuring cup, warm buttermilk and butter approximately 45 seconds, until butter is melted. Add gorgonzola and allow to soften in the warm milk and butter mixture. With a rubber spatula, stir mixture until gorgonzola is well incorporated.
  4. Mash potatoes in a medium bowl. Add scallions, then milk-butter-cheese mixture, little by little, stirring with a rubber spatula until desired consistency (it is possible that some of the milk-butter-cheese mixture will remain). Season with salt and pepper. Serve.
  5. Makes 4 side servings or 2 very indulgent single servings.
Who couldn't use a little indulgence?