Just like the stone-fruit a few weeks ago, I wasn’t entirely sure I would be joining in for this week’s Summerfest ingredient, the potato. Don’t get me wrong. I love potatoes. Total.comfort.food, no two ways about it. And with this early Fall weather we’ve been having lately, mashed potatoes totally fits the dinner bill. I just haven’t been eating a lot of carbs lately. But then I found this braised pork recipe that I wanted to make for tonight’s dinner, and the Bleu Cheese Potato Mashers just seemed like the natural fit underneath.
Is it bad that today’s recipe receives lowly second billing to the pork? The pork, which I will tell you about tomorrow, was clearly the star of the night, no two ways about it, but for now, we’ll turn our attention to the taters.
Take some potatoes, mash them up and add bleu cheese. I am there. I headed out for an hour Spinning class tonight just to work off dinner before I actually had it. And it was worth every drop of sweat that stung my eyes. This recipe comes from Better Homes & Gardens (it’s been their week so far, huh?) and I love the sneaky little addition of white wine.
Below you can see the wonderful potato goodness that my fellow Summerfesters are offering up, and be sure to check back tomorrow for deets on the pork. Ten minutes of prep work, three hours of braising, less than ten dollars for dinner, and a meal you won’t want to miss.
Bringing back the denim jacket one child at a time. Back in high school, I had a great faded denim jacket that was filled with rhinestones and sparkly stuff. And that was before the famed Bedazzler hit the shelves. Although denim is still in, it’s likely that my particular jacket isn’t. Madeline’s jacket comes courtesy of a friend of mine, whose two little girls already went through it, so it’s filled with lots of love and faded glory. As for the pants? Clearly last years’ pants are just not going to work this year.
Round-Up of Potato Possibilities:
Alison at Food2: Boil ‘Em, Mash ‘Em, Stick ‘Em in a Stew
Kirsten at FN Dish: Twice-Baked Potatoes
Sara at Cooking Channel: Duck Fat Roasted Potatoes
Healthy Eats: A Day of Potatoes: Spuds for Breakfast, Lunch and Dinner
Marilyn at Simmer Till Done: Baked potatoes and vintage “junior” cookbooks
Caron at San Diego Foodstuff: Hatch Chile Potato Salad
Nicole at Pinch My Salt: Taquitos de Papa, made with leftover mashed potatoes
Caroline at the Wright Recipes: Indian Spiced Potatoes with Chickpeas (Aloo Chole)
Paige at The Sister Project: French Fries to soothe a burnt-out cook’s soul
Margaret at A Way to Garden: Potato Growing, Curing and Storage Tips
Alana at Eating From the Ground Up: The strange experience of growing potatoes
Food Network UK: We Like Spuds
Gilded Fork: A Round-Up of Favorite Potato Recipes
Boutiful Bleu Cheese Mashers
Recipe courtesy of Better Homes & Gardens, November 2009
- 2-1/2 lb. Yukon Gold potatoes, peeled and quartered
- 1/2 cup chopped sweet onion
- 2 Tbsp. minced garlic
- 2 Tbsp. butter
- 1/4 cup dry white wine or reduced-sodium chicken broth
- 1/2 cup whipping cream
- 4 oz. blue cheese, crumbled
- Sliced green onion (optional)
1. In a 4-quart Dutch oven cook potatoes with 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 minutes or until tender.
2. Meanwhile, in a small saucepan cook onion and garlic in hot butter until onion is tender. Stir in wine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until reduced to 1/2 cup.
3. Drain potatoes. Mash with a potato masher or beat with an electric mixer on low speed. Add wine mixture, 1/2 teaspoon salt, and 1/4 teaspoon back pepper. Gradually beat in whipping cream to make potato mixture light and fluffy. Fold in blue cheese. Top with green onion. Makes 10 (1/3-cup) servings.