I am freaking out a little bit about packing for our upcoming Live Love Pasta vacation. It is tough enough to limit my own clothes allotment into 1 suitcase. Now, I have to also fit Winnie’s clothes in my bag? The situation has become so desperate that I have decided to only bring the shoes I will be wearing and no extras. Is this what happens when you become a parent? You can no longer pack a different pair of shoes for each day of vacation, I guess. If that is the case then I might need to reconsider this whole parenthood thing. I need more shoe variety in my life!
These potatoes have become my go-to potato dish lately. I have always struggled with mashed potatoes. It seems like something you shouldn’t have to follow a recipe for. I just like to throw in a little of this, a little of that. Problem is, they usually end up coming out like mashed potato soup. Too much milk. With this recipe, there is no milk. If you want to reduce the butter a little, you can. No biggie. I like my potatoes very lumpy so I prefer to call them smashed potatoes. Do not over mash. I also prefer to leave the skins on when using red potatoes. The added bonus to that is that you don’t waste time peeling potatoes. Give them a rinse and get them cooking. Cliff and I are crazy about gorgonzola cheese. I have been adding it to everything lately. But these potatoes might be my favorite use of gorgonzola.
- 24 ounces baby red potatoes
- 4 tablespoons unsalted butter
- 1/4 cup gorgonzola cheese, crumbled
- pinch of salt
- pinch of pepper
- parsley for garnish
- Fill a medium sized pot with water.
- Add the baby red potatoes and bring to a boil.
- Cook until the potatoes are fork tender.
- Drain the water.
- Add the butter, salt, and pepper.
- Smash the potatoes with a potato masher.
- Leave lots of lumps.
- Stir in the gorgonzola cheese.
- Garnish with parsley.
- Serve immediately.
- Note: I like to leave the skins on the potatoes.