Nutritional Info

Nutrition Facts

Serving Size 1 (28g)

Calories 72
Calories from Fat 53 (73%)
Amount Per Serving %DIV
Total Fat 5.9g 9%
Saturated Fat 2.5g 13%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 9.3mg 3%
Sodium 36mg 2%
Potassium 25.9mg 1%
Total Carbohydrate 2.8g 1%
Dietary Fiber 0g 0%
Sugars 2.7g
Protein 1.6g 3%

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Recipe Description
New potatoes, fresh from the earth with delicate skins and creamy flesh, are perfect for this rustic version of mashed potatoes. You coarsely smash the potatoes, peels and all, to a chunky consistency, rather than the usual smooth one. Add garlic and blue cheese for an intense flavor and texture that's almost impossible to resist. Keep in mind that some blue cheeses, such as French Roquefort, are more strongly flavored than others, so adjust the amount according to your taste.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  salt, to taste
4 Ounce(oz)  blue cheese, crumbled and at room temperature
2 Tablespoon(T)  unsalted butter
1/4 Cup(c)  whole milk
4 Clove(clv)  garlic, peeled
2 Pound(lb)  unpeeled thin skinned potatoes, such as new potatoes or fingerlings, cut into 1/2 inch chunks
1 Pinch(pn)  black pepper, freshly ground, to taste


Place the potatoes, garlic, and 5 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium low and let the potatoes simmer, covered, until tender, about 15 minutes. Meanwhile, heat the milk and butter in a small saucepan over low heat. Keep warm. Drain the potatoes and garlic in a colander, then transfer them to a large bowl. Using a potato masher or large fork, coarsely mash the potatoes and garlic. Add the warm milk and butter mixture and the blue cheese and mash to combine. Season the potatoes with salt and pepper to taste. If they have cooled, reheat them slowly in a medium size saucepan over low heat, stirring frequently, until warmed through, then serve. The smashed potatoes can be kept warm for up to 1 hour in the top of a double boiler set over simmering water.

Additional notes

Variation: For a different flavor, substitute asiago or gruyere for the blue cheese.

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