Blue Cheese and Rosemary Mashed Potatoes

• 3 lbs russet potatoes, peeled cut into 1 in cubes
• 2 cups crumbled cream blue cheese
• 12 cup whole milk, heated (or more)
• 2 12 teaspoons fresh rosemary
• 1 tablespoon pepper

1. Cook potatoes in a large pot of salted boiling water until very tender about 15 minutes.
2. Drain potatoes and return to pot.
3. Add cheese and milk mash until smooth adding more milk if necessary.
4. Stir in rosemary.
5. Salt and pepper to taste.

russet potatoes, cheese, milk, rosemary, pepper

Taken from www.food.com/recipe/blue-cheese-and-rosemary-mashed-potatoes-124881 (may not work)