Smashed Gorgonzola Potatoes
These soft potatoes have sweet cooked onion and creamy cheese… just what you need for a twist on a favourite.
- 4 medium white potatoes, scrubbed but not peeled, cut into 1½-inch pieces
- 1 medium onion, sliced
- 1 tbsp. olive oil
- 75-100g gorgonzola (or other soft blue cheese), roughly chopped into ½ inch pieces
- Pinch of salt
Heat oil in a small frying pan over low heat. Add onion and sprinkle a pinch of salt over the onion, then cook, stirring occasionally until onions soften and begin to brown. Set aside
Meanwhile place potatoes in a large pot and add cold water to nearly cover. Cover and bring to a boil; once boiling, reduce to simmer and continue to cook (covered) 10-15 minutes. Potatoes should be soft and easily pierced through with a sharp knife
Reserving a mug-full of the cooking liquid, drain potatoes. Return to warm pot (not on the element) and smash with a potato masher or large fork until 2/3 of potatoes are mashed, but lumpy pieces remain. Add a little cooking liquid as you go to keep the potatoes from being too dry.
Add reserved onion and cheese, and stir to combine.
Serve immediately or at room temperature. Serves 4-6