Herbed Mashed Potatoes With Roquefort

Name: Herbed Mashed Potatoes With Roquefort
Total time: 35 min
Yield: Four to six servings
Ingredients: 4 pounds baking potatoes, peeled and halved; 1 cup milk; 1/2 cup heavy cream; 7 ounces unsalted butter (2 sticks less 1 tablespoon); 2 to 3 gratings fresh nutmeg; 1/4 cup mixed fresh herbs (use any combination of parsley, chives, thyme, rosemary or tarragon); Salt and freshly ground pepper to taste; 1/4 pound Roquefort, crumbled into small pieces (see note)

Recipe from Christopher Idone

Adapted by Linda Wells

Updated Nov. 1, 2022

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; POTATO POTENTIAL

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Ingredients

Yield:Four to six servings

4pounds baking potatoes, peeled and halved
1cup milk
½cup heavy cream
7ounces unsalted butter (2 sticks less 1 tablespoon)
2 to 3gratings fresh nutmeg
¼cup mixed fresh herbs (use any combination of parsley, chives, thyme, rosemary or tarragon)
Salt and freshly ground pepper to taste
¼pound Roquefort, crumbled into small pieces (see note)

Ingredient Substitution Guide

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Preparation

Step 1
Place the potatoes in lightly salted cold water to cover. Boil until their centers can be pierced easily with a knife, about 12 to 15 minutes. Drain the potatoes.
Step 2
In a medium-sized saucepan, scald the milk and cream. Add the butter and continue cooking until the butter melts.
Step 3
Place a ricer over a large saute pan and push the potatoes through the ricer.
Step 4
Place the pan with the potatoes over medium heat and, stirring with a wooden spoon, gradually pour in the scalded milk. Mix until the potatoes are smooth and creamy.
Step 5
Fold in the herbs and seasonings.
Step 6
Serve on warm places and sprinkle with Roquefort cheese.

Tip

Goat or sheep cheese can be substituted for Roquefort. To do so, cut the goat or sheep cheese into ¼-inch disks. Place two disks over each portion of mashed potatoes.