Gorgonzola And Chive Mashed Potatoes
|Yukon gold potatoes,||1 1⁄2 Pound, peeled and cut into 1-inch cubes (2 Large Ones)|
|Olive oil||1 Teaspoon|
|Minced red onion||2 Tablespoon|
|1% milk||2⁄3 Cup (10.67 tbs)|
|Crumbled gorgonzola cheese||2 Ounce (1/2 Cup)|
|Chopped fresh chives||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
1. Place potatoes in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Drain; return potatoes to pan. Mash with a potato masher.
2. Heat oil in a small nonstick skillet over medium heat. Add onion, and cook 3 minutes or until soft; stir in milk and cheese. Reduce heat to low; cook 4 to 5 minutes or until heated and cheese begins to melt. Add milk mixture to mashed potatoes. Stir in chives, salt, and pepper.