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Think you don’t like blue cheese? These mashed potatoes with Gorgonzola, roasted garlic, and caramelized shallots just might change your mind.
Start by roasting the garlic since it takes the longest. Preheat the oven to 400 F. Cut the top off the garlic exposing the cloves inside. Place on a sheet of tinfoil, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Wrap tightly in tinfoil and roast at 400 degrees for 30 minutes.
While the garlic is roasting, peel the potatoes and cut them in half. Place in a large pot and cover with cold water. Season water with 1 teaspoon of salt. Bring to a boil and boil potatoes uncovered until fork tender, about 20 minutes.
While the potatoes are boiling, heat the second tablespoon of olive oil in a large skillet over medium heat. Separate the shallot rings and add to the skillet. Cook over medium heat, stirring occasionally, until shallots are golden and caramelized, about 20 minutes.
When the potatoes are fork tender, drain them and return to the hot pot. Add the butter and half and half. Start with a ½ cup and add up to ¾ cup if necessary. Add gorgonzola cheese and mash potatoes until desired consistency is reached.
When the garlic is cool enough to handle, unwrap and squeeze out the roasted cloves. Add to the potatoes in the pot along with the caramelized shallots. Season with salt and pepper. Mix well. Serve immediately or cover with plastic wrap and refrigerate. Reheat in the microwave.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Oh, this sauce. Drinkable.
This is a healthier version of the croquettes you know and love. Using leftover mashed potatoes they go together in a snap.
Serve Baked Potato Croquettes as an appetizer or as a side dish. Or they can even be a complete meal when served on a bed of Swiss chard, with a drizzle of Romesco sauce and a topping of crispy prosciutto!
A mouthful of a recipe but a fairly simple concept. Potatoes and mushrooms are soaked in a lemony sauce then grilled until they’re crazy tender and juicy. Topped with fresh dill and feta, this is the potato salad of the future.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!