Gorgonzola Potatoes
A professional, or even skilled, food blogger would have (remembered) taken the perfect photos of their food. Alas.....you're visiting my blog. I not only forgot to snap a few shots on the first go round - I didn't remember the leftovers until the sun was going down. So I was left with a small portion of the yummy potatoes in a blue hour shot - not exactly magazine worthy.
Gorgonzola, Garlic, and Caramelized Onion Mashed Potatoes
Ingredients
3 pounds Yukon gold potatoes - I use the mini size
1 whole head of garlic
4 whole shallots, peeled and sliced into rings
½ - ¾ cup of evaporated non-fat milk
1 whole stick (1/2 cup) unsalted butter
6 oz. Gorgonzola cheese crumbles
2 tablespoons olive oil
salt and pepper
Instructions
Preheat the oven to 400 degrees. Cut the top off the garlic, exposing the cloves inside. Place on a sheet of aluminum foil
and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Wrap tightly in aluminum foil and roast at 400
degrees for 30 minutes.
Cut the potatoes in half while the garlic is roasting, place them in a large pot, and cover them with cold
water. Season water with 1 teaspoon of salt. Bring to a boil and boil potatoes uncovered until fork tender, about
minutes.
While the potatoes are boiling, heat a tablespoon of olive oil in a large skillet over medium heat. Separate the
shallot rings and add to the skillet. Cook over medium heat, stirring occasionally, until shallots are golden and
caramelized, about 20 minutes.
When the potatoes are fork-tender, drain them and return them to the hot pot. Add butter and milk. Start with
½ a cup and add up to ¾ cup if necessary.
Add Gorgonzola cheese, roasted garlic cloves, and mashed potatoes until the desired consistency is reached.
Add the caramelized shallots ( hold back a few for the top). Mix well.
Serve immediately or cover with plastic wrap and refrigerate. Remove plastic and reheat in the oven @350 for 25 minutes.
I made a sauce for the fillets with fig balsamic vinegar, red wine, minced garlic, and fresh rosemary. I tend to "estimate" amounts - it was probably 3/4 C each of the vinegar and the wine with 1 Tablespoon of the rosemary and garlic. I brought it to a boil and then reduced it to a simmer until the sauce was reduced by half. I brushed a little on the steaks before cooking and drizzled the remaining sauce over the meat before serving.