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Ingredients
| chicken broth: 1/4 cup |
| white potatoes: 2 lbs |
| sweet onions (chopped): 1/2 cup |
| garlic (crushed): 2 tsp |
| unsalted butter: 2 tsp |
| white wine: 1/4 cup |
| heavy whipping cream (fluid): 1/2 cup |
| blue cheese: 4 oz |
Bountiful blue cheese mashers
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
10 serving(s)
Tags
1. In a 4-quart Dutch oven cook potatoes with 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 minutes or until tender.
2. Meanwhile, in a small saucepan cook onion and garlic in hot butter until onion is tender. Stir in wine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until reduced to 1/2 cup.
3. Drain potatoes. Mash with a potato masher or beat with an electric mixer on low speed. Add wine mixture, 1/2 teaspoon salt, and 1/4 teaspoon back pepper. Gradually beat in whipping cream to make potato mixture light and fluffy. Fold in blue cheese. Top with green onion. Makes 10 (1/3-cup) servings.