Friday, May 6, 2011

Blue Cheese Smashed Potatoes

I love mashed potatoes, buttery and creamy and smooth.  Once in awhile, however, it's fun to change it up.  This version keeps the skins on and the potatoes are smashed instead of mashed to retain some structure.  The blue cheese flavor adds a different dimension, but any of the Laughing Cow cheese wedges would do. 

 Blue Cheese Smashed Potatoes

1 1/2 pounds white or red potatoes (not russet)
4 blue cheese-flavored Laughing Cow cheese wedges
1/4 cup nonfat milk
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

Cut potatoes into 2-inch chunks, leaving skin on.  Place in large saucepan and cover with water.  Bring to a boil, lower heat, and simmer for 20 to 25 minutes or until potatoes are fork tender; drain.  Add cheese wedges, milk, salt, and pepper.  Using potato masher, smash potatoes to desired texture while incorporating other ingredients.  Taste and adjust seasonings; serve immediately.  Makes 4 1-cup servings, 4 points plus each.

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