One thing I am very fortunate for is the fact I have 2 kids that are really not picky eaters. Sure, given the choice they would claim they want to eat french fries all the time but they are very good about trying new things.
Madeleine's favorite salad dressing is blue cheese. Kind of odd that 1) she does eat a big ole plate of salad willingly and 2) it has to have blue cheese dressing on it. The little guy is following right in her footsteps, and always has to make sure it is on the table in case he has something he needs to dip.
This recipe is not for those that don't like blue cheese. With a whole cup of crumbled blue cheese in there the flavor is pretty prominent. These go great with grilled steaks and sauteed mushrooms.
Mashed Potatoes with Blue Cheese and Parsley
Cooking Light, January 2001
2 pounds red potatoes -- cut into 2-inch chunks
2 garlic cloves -- peeled
1 cup crumbled blue cheese
1/3 cup 1% low-fat milk
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.
Yield: 8 1/2-cup servings
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