Roasted Garlic Gorgonzola Smashed Potatoes.
I came home this afternoon to find 4 empty roasted garlic heads laying the middle of the street in front of our house. Some little critter must have got into the garbage and dug those babies out.
Can you blame them??
Have you ever thrown away something- cookies, cake, etc – and covered in with a disgusting substance, like soap, to keep yourself from devouring the entire thing? Miranda did this on an episode of Sex and the City once, and though I had thought of it, I had never done it.
I tried it once with a pound cake and found myself digging the remains out of the garbage to eat. I cannot be helped.
I had a large tub of gorgonzola, which now has only about 1/4 cup left since I love it so much I eat, sleep, breathe and bathe in it.
I made these Roasted Garlic Gorgonzola Smashed Potatoes pre-gorgonzola bath. Thank goodness!
I use Yukon Gold’s because they are my favorite potatoes.
They want to bathe in gorgonzola, too. And luckily for them – they can.
I used big potatoes and I cut them up so they would boil more quickly.
I also find them easier to mash when they are smaller.
Use cold water so they cook evenly. At least, I think I have heard that before.
Cook until fork tender.
Paula Deen visited today and brought some of her friends.
Well – by visiting I mean she visited my TV screen for about 6 hours.
I only add a small amount of butter and heavy cream, just enough to keep it creamy.
Mash it up.
I am constantly at war with my potato masher. I hate it. Can anyone recommend a good one?
Next comes the roasted garlic, which should take about 30-45 minutes to prepare. I did it ahead of time.
And this beautiful pool of gorgonzola.
Squeeze that roasted garlic from the head and it comes right out.
I’d like to do a garlic shot right about now. Yum.
Once you have added about 6-7 cloves of garlic and 1/3 cup gorgonzola, mash again.
It has a wonderful texture with the potato skins still inside. AND lots ‘o vitamins – which we need because it cancels out that butter, cheese, and cream I added earlier.
My husband jumped on the smashed potato bandwagon years ago. Me, not so much. I just recently came to enjoy it and now this is usually how I make ‘mashed’ potatoes. He’s brought so many wonderful things into my life.
Including those extra 5 lbs now that I’m married and don’t need to try anymore.
Just kidding, honey.
- 6-8 large Yukon Baby Gold Potatoes, or whatever you have
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1 entire roasted garlic clove head
- 1/4 cup gorgonzola
- Chop potatoes into smaller pieces so they boil quickly. Add them to a pot with cold water, and set on the stove to come to a boil. Boil for about 20-30 minutes or until fork-tender. Drain and throw potatoes back in the pot.
- Add butter and heavy cream. Mash up, making sure the butter is melted.
- Add garlic and gorgonzola. Mash again, leaving a few chunks of cheese and garlic in the potatoes. Add salt and pepper to taste, if needed.
Take a closer look. Then go make these immediately.