Rosemary Gorgonzola Mashed Potatoes

I was watching a competitive cooking show the other day (I know, super exciting), and one of the contestants presented the judges with Gorgonzola mashed potatoes. My mind was blown. How had I never thought of this?? I could just imagine how the tanginess of the Gorgonzola would blend with the creaminess of the potatoes. Now, I’m not sure how she made her version of Gorgonzola mashed potatoes, but I experimented a bit in the kitchen this past weekend, and I’m happy to say that they came out AMAZING.

I love a good blue cheese crumble over my hamburger or a chunky Gorgonzola butter sauce drizzled over a juicy rib eye steak. These cheeses pair so well with red meat, and I cannot wait until I can have these tangy mashed potatoes next to my steak.

Also, rosemary. I love this herb on just about everything. It goes hand in hand with roasted garlic and gives any dish an almost lemony balsamic flavor with a woody aftertaste. It’s also really good for you! From enhancing memory and improving digestion, to helping prevent brain aging and even cancer – rosemary’s got you covered. Also, plant some in your garden because it doubles as a pest repellent! Score. My husband, Jon, bought me a little bush two winters ago because he thought it was a little Christmas cedar tree (in his defense it was trimmed into the shape of a Christmas tree). So, now we have a large rosemary bush on our porch that is festively decked out in twinkly solar lights year round.

Anyways, before I ramble on too much – here’s my recipe for mouthwatering, deliciously tangy and creamy, rosemary Gorgonzola mashed potatoes. Enjoy!

 

 

Rosemary Gorgonzola Mashed Potatoes

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

INGREDIENTS

• 5 Russet potatoes, peeled and cubed
• 6 tablespoons butter, melted
• 1/3 cup milk
• 1/3 cup Greek yogurt
• 8 ounces Gorgonzola cheese, crumbled
• 2 teaspoons fresh rosemary, minced
• 2 cloves garlic, minced
• Pinch of salt and pepper

 INSTRUCTIONS

1. Preheat the oven to 350 F.
2. Place the cubed potatoes into a pot of water and bring it to a boil.
3. Boil the potatoes for about 20 minutes, or until you can easily pierce them with a fork.
4. Drain the water from the pot and mash the potatoes. If you like them light and fluffy, whip them for about two minutes with a hand mixer.
5. Add the butter, milk, Greek yogurt, Gorgonzola cheese, rosemary, garlic, salt, and pepper. Mix well. At this point, if it’s not creamy enough for you, just keep adding a bit more milk until to reach your desired consistency.
6. Transfer the potatoes to an oven safe dish and cover with foil.
7. Bake for about 10 minutes, or until heated through. Garnish with a spring of rosemary and a pat of butter.

If you make this recipe or have any favorite toppings that you love on your mashed potatoes, please be sure to leave me a comment. I’d love to hear from you guys! And of course, if you do make this recipe and share it on Instagram, tag me @jessicalenhert so I can see your masterpiece!