Gorgonzola Mashed Potatoes

• 2 pounds Yukon Gold Potatoes
• 2 Tablespoons Butter
• 1/2 pints Heavy Whipping Cream
• 1/3 cups Gorgonzola Cheese, Crumbled
• 1 teaspoon Kosher Salt
• 1 teaspoon White Pepper
• 1/4 cups Freshly Snipped Chives

1. 1. Scrub and quarter potatoes; cook in a large pot of boiling water until tender, about 15 minutes.
2. 2. Meanwhile, in a small saucepan heat butter, whipping cream, Gorgonzola, salt and white pepper over low to medium heat until warm, stirring frequently.
3. 3. When potatoes are cooked to fork tender, drain them well, and return them to the pot.
4. 4. Slowly add the warm cream mixture to the potatoes, mashing and blending well. Mash or whip potatoes to desired consistency, and then stir in the chives.
5. 5. Taste and re-season with salt and pepper, if necessary. Enjoy!
6. Kitchen Kimberley's Tips:
7. These potatoes are easy to make ahead! Simply spread the prepared potatoes into a 2-quart casserole dish, and then top with a few pats of butter; cover and refrigerate. When ready to serve, allow the dish to come to room temperature, and reheat in a preheated 250-degree (F) oven for about 30 minutes. Stir, and enjoy!
8. Not a fan of Gorgonzola cheese? Substitute an equal amount of cream cheese.

potatoes, butter, pints heavy whipping cream, gorgonzola cheese, kosher salt, white pepper, ubc

Taken from tastykitchen.com/recipes/sidedishes/gorgonzola-mashed-potatoes/ (may not work)