Wednesday Recipe: Red, White & Blue Potatoes

Last week, I complained that I had no clue what I was going to cook for Easter dinner. I asked for suggestions, much to my surprise nobody gave me any. So, I was left to my own devices on putting together a menu. Whilst browsing through Foodnetwork.com I stumbled upon "Red, White & Blue Potatoes", sure it's probably more of a 4th of July theme but I made it for Easter - go figure.

I'm not a huge fan of blue cheese, so I was a little afraid to try this. But after much deliberation, I decided it couldn't be too bad, and took the chance. I was pleasantly surprised. The use of heavy cream instead of the usual milk I've always used gave the potatoes a nicer texture. Also, gorgonzola isn't as tangy as the typical blue cheese I'm accustomed to. The recipe turned out to be enough for leftovers, which my kids actually ate without complaining for 2 days following Easter. I'm taking that as a pretty good sign, too. While, it's not anything I'd want on a regular basis, I liked it well enough to give it a B+, and will probably make it again in the future.

The recipe is as follows:

Ingredients

2 pounds red new potatoes, quartered
2 cloves garlic, smashed
5 to 6 strips bacon
1/4 pound Gorgonzola cheese, room temperature
1/4 cup heavy cream, room temperature
1 tablespoon butter, room temperature
Salt and freshly ground black pepper

Directions

Add potatoes and garlic to a medium pot and fill with enough cold water to cover the potatoes by an inch. Season with salt and bring water to a boil. Reduce to a simmer and cook until potatoes are soft, about 15 minutes.

Meanwhile, fry bacon in a skillet until crisp. Set aside on a paper towel to drain. Roughly chop and reserve.

Drain potatoes and garlic and place them back in the pot with the cheese, heavy cream, butter and chopped bacon. Roughly mash, adding more cream if needed. Season with salt and pepper, to taste.

Hope you enjoy it. I know we did!