| About 6 medium sized Potatoes (about 2-2½ lbs.), peeled and quartered Salt White Pepper 2 to 4-oz Bleu Cheese, roughly chopped 2-3 tablespoons (or to taste) Roasted Garlic, puréed 8-10 tablespoons Chicken Stock In a stock pot, boil the potatoes in salted water, until fork tender, (about 15-20 minutes) Drain the potatoes well and return to the pan, let stand, covered for about 2 minutes In the bowl of an electric mixer, with the paddle attachment add the drained potatoes Mix on low until the potatoes are slightly smashed, do NOT over beat Add the bleu cheese and garlic, mix to combine Add the chicken stock, one tablespoon at a time, until the consistency desired Season to taste, with the salt & white pepper *Note: Potatoes can be made a day ahead and re-warmed in a double boiler Yields about 4 servings |
| RUSTIC SMASHED POTATOES WITH BLEU CHEESE & ROASTED GARLIC |