Ingredients
5-
6 medium Yukon Gold potatoes washed, with skin
1/3
cup crumbled creamy blue cheese (such as Rosenborg Castello Mellow Blue)
2
sprigs finely chopped fresh rosemary
2
stalks finely chopped flat leaf parsley
1/3
cup room temperature milk (will work fine even with 1%)
2
tbsp room temperature butter
Fresh ground coarse sea salt (to taste)
Fresh ground pepper (to taste)
Directions
1.
Steam the still wet and cleaned potatoes in microwave steamer bags for approx 10 minutes, or until tender. Depending on your microwave may need a minute more/less to achieve tenderness. Remove from steamer bag and put into large bowl, add butter, crumbled blue cheese, milk, and mash until desired texture is reached. Stir in chopped rosemary and parsley and season to taste with fresh ground sea salt, and fresh ground pepper. Keep warm in a medium pot on low heat, stirring occasionally to ensure all cheese is well melted (or pop in microwave for 60- 90 seconds in a microwave safe bowl). Fluff up potatoes, garnish with either fresh rosemary sprig or parsley, if desired and serve.
2.
This can be made with the conventional method of boiling the potatoes in large pot of salted water as well. I just find the steamer bag method really cuts down on excess water in the potatoes and makes for extra fluffy mashed spuds.
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