- 2 pounds unpeeled Yukon gold potatoes
- 1 1/2 tablespoons butter
- 1/2 cup 1% low-fat milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup crumbled Gorgonzola or other blue cheese
- 1 tablespoon chopped fresh sage
- calories 192
- fat 4.6 g
- satfat 3 g
- sodium 185 mg
How to Make It
Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 20 minutes or until tender; drain. Place in a large bowl with butter, milk, salt, and pepper. Mash coarsely with a potato masher. Fold in Gorgonzola and chopped fresh sage.
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