What's great about these potatoes is that they're smashed rather than mashed. With mashed potatoes, you need to be concerned with getting them just right, with no chunks floating around and creating a nice, smooth texture. Smashed potatoes are just smashed. That's it, nothing fancy. And in half-and-half and those smashed potatoes will soak it right up. Add in Gorgonzola too, and now you've got something fancy!
Servings: 6
Prep Time: 20 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 30 minutesminutes
Ingredients
2 1/2poundsbaby red potatoes, cut into 1 1/2-inch chunks (unpeeled)
3/4 to 1cuphalf-and-half, warmed (see Tips)
1Tablespoonsalted butter
4ouncesGorgonzola cheese
Salt and freshly ground black pepper, to taste
Instructions
Bring a large pot of water to a boil and add the potato chunks. Boil the potatoes just until they are tender, 10 to 15 minutes. Drain the potatoes in a colander. Place them in a large bowl. Mash them lightly with a fork. Stir 3/4 cup of the half-and-half and the butter into the potatoes. Add more half-and-half, as needed, if the potatoes seem too dry. Stir in the cheese and season with salt and pepper, to taste.
Tip:
To warm the half-and-half, just pour it into a glass measuring cup and heat it in the microwave or in a small saucepan on the stove. It should only take a short time, but watch it closely so it doesn't bubble up and over the cup.