Herbed Mashed Potatoes With Roquefort
Updated October 31, 2022
- Total Time
- 35 minutes
- Rating
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Ingredients
4 pounds baking potatoes, peeled and halved
1 cup milk
½ cup heavy cream
7 ounces unsalted butter (2 sticks less 1 tablespoon)
2 to 3 gratings fresh nutmeg
¼ cup mixed fresh herbs (use any combination of parsley, chives, thyme, rosemary or tarragon)
Salt and freshly ground pepper to taste
¼ pound Roquefort, crumbled into small pieces (see note)
Nutritional analysis per serving (4 to 6 servings)
59 grams carbs; 115 milligrams cholesterol; 646 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 26 grams saturated fat; 42 grams fat; 5 grams fiber; 975 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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.
Private Notes