A month of Thanksgiving sides!
This one is a bit richer than the Lighter Broccoli~Cauliflower Gratin I posted last week. It's so delicious, even if you don't make it for the holiday, try it for a Sunday dinner with steaks or a roast!
Caramelized Onion and Gorgonzola Mashed Potatoes
gold potatoes, peeled and quartered
1-3/4 teaspoons salt, divided
2 tablespoons butter or margarine
1 tablespoon olive oil
2 medium onions, diced
4 garlic cloves, minced
2 teaspoons of chopped, fresh rosemary
1/2 cup of butter or margarine
3/4 cup of half-and-half
3/4 cup of crumbled gorgonzola or blue cheese
3/4 teaspoon pepper
Fresh rosemary sprigs, to garnish
Bring potato, 1 teaspoon salt, and water to a boil in a dutch oven; cook 20-25 minutes or until tender. Drain and keep warm.
Melt 2 tablespoons of butter with oil in a skillet over medium heat; add onion and cook, stirring often, about 15 minutes or until tender. Add garlic and cook 3 minutes. Stir in rosemary; remove from heat.
Mash potato with a potato masher; stir in ½ cup of butter, half-and half, and cheese until blended. Stir in onion mixture, remaining salt, and pepper. Spoon, pipe or dollop mixture into a decorative, ovenproof dish.
Broil, 3-inches from heat, 5 minutes or until top is lightly browned. Garnish, if desired.
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