Carmelized Onion and Gorgonzola Mash Potatoes {recipe swap} Thanksgiving Sides

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       

3 pounds yukon 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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