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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Wings Across America
Servings: 4
2 ½ pounds peeled Idaho potatoes
1 cup heavy cream
6 tablespoons unsalted butter
2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley
½ teaspoon crushed black pepper
dash hot sauce
salt, to taste
Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15 to 20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.) Drain the excess water. Keep pot covered. Immediately, heat the heavy cream and butter in a small saucepan until they're hot. Mash the potatoes in the pot with a hand masher. Slowly add the hot cream-butter mixture to the mash. With a rubber spatula, fold in the blue cheese, parsley, pepper, and hot sauce. Add salt as needed.