Ingredients
The following ingredients have 7 Servings
- 4 lbs. peeled and quartered Russet Potatoes
- 1 bay leaf
- 1 teaspoon salt
- 1 1/4 cups half and half, warmed
- 8 tablespoons butter (divided), melted
- 6 ounces Gorgonzola cheese (divided), crumbled
- 1 - 2 teaspoons minced fresh rosemary
- 1/3 - 2/3 cup milk, optional - if needed for desired thickness
- salt and pepper, to taste
Instruction
- Preheat the oven to 350 degrees F.
- Add potatoes to a large stockpot with hot water. Add the bay leaves and 1 teaspoon of salt.
- Bring to a boil, then lower to simmer and allow to cook until the potatoes are very tender, approximately 20-30 minutes.
- Meanwhile, heat the half and half with 7 tablespoons of butter, 1 teaspoon rosemary, salt, and pepper.
- Once potatoes are tender, drain the water and discard the bay leaves. Press the potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into a large bowl.
- Add the half and half mixture and 5 ounces of the gorgonzola. Stir to combine.
- Taste for seasonings and add additional rosemary, salt, or pepper, if desired. If you prefer thinner mashed potatoes, you may at this time add the milk.
- After mixing all of the seasonings, transfer the potatoes to an oven-safe dish. Sprinkle the top with the remaining 1 ounce of gorgonzola and drizzle with the remaining 1 tablespoon of butter.
- Bake covered with foil in a 350 degree F oven until heated through. Serve.