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.
Oxmoor House JANUARY 2005
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.
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