Caramelized Onion & Gorgonzola Mashed Potatoes

• 3 lbs yukon gold potatoes, peeled and quartered
• 1 3/4 teaspoons salt, divided
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon olive oil
• 2 medium onions, diced
• 4 cloves garlic, minced
• 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
• 1/2 cup butter or 1/2 cup margarine
• 3/4 cup half-and-half
• 3/4 cup crumbled gorgonzola or 3/4 cup blue cheese
• 3/4 teaspoon pepper
• fresh rosemary, to garnish

1. Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender.
2. Drain and keep warm.
3. Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender.
4. Add garlic, and cook 3 minutes.
5. Stir in rosemary; remove from heat.
6. Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended.
7. Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper.
8. Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
9. Broil, 3 inches from heat, 5 minutes or until top is lightly browned.
10. Garnish, if desired.

gold potatoes, salt, butter, olive oil, onions, garlic, fresh rosemary, butter, crumbled gorgonzola, pepper, fresh rosemary

Taken from www.food.com/recipe/caramelized-onion-gorgonzola-mashed-potatoes-113528 (may not work)