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.
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
How to Make It
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.