• 2 pounds Yukon gold potatoes, quartered
  • 1 ½ teaspoons salt, divided, or to taste
  • ½ cup heavy cream
  • 4 tablespoons butter
  • 4 ounces crumbled blue cheese
  • ¼ teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons minced fresh parsley leaves(Optional)
  • Directions

  • Step 1

    Place potatoes into a large pot and cover with cold water. Add about 1 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer until fork-tender, about 20 minutes. Drain well.


  • Step 2

    Heat cream and butter together in a saucepan over medium-low heat, 3 to 5 minutes. Stir in blue cheese until smooth. Add sauce to potatoes and mash together until smooth. Season with remaining salt and pepper. Garnish with parsley.

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