Gorgonzola and Chive Mashed Potatoes

Oxmoor House
Gorgonzola cheese and chives give classic mashed potatoes an updated taste. If you can't find Gorgonzola, any type of blue cheese makes a fine substitute.
6 servings (serving size: about 1/2 cup)


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2 large Yukon gold potatoes, peeled and cut into 1-inch cubes (about 1 1/2 pounds)
1 teaspoon olive oil
2 tablespoons minced red onion
2/3 cup 1% low-fat milk
1/2 cup (2 ounces) crumbled Gorgonzola cheese
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Prep: 15 Minutes
Cook: 34 Minutes

Place potatoes in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Drain; return potatoes to pan. Mash with a potato masher.

Heat oil in a small nonstick skillet over medium heat. Add onion, and cook 3 minutes or until soft; stir in milk and cheese. Reduce heat to low; cook 4 to 5 minutes or until heated and cheese begins to melt. Add milk mixture to mashed potatoes. Stir in chives, salt, and pepper.

Created date

March 2010

Nutritional Information

Calories 156
Fat 4.5 g
Satfat 2.7 g
Protein 7.3 g
Carbohydrate 26.4 g
Cholesterol 11 mg
Iron 1.1 mg
Sodium 405 mg
Caloriesfromfat 23 %
Fiber 3.3 g
Calcium 122 mg