Made This Recipe? Add Your Photo
I love this recipe! It came from Southern Living magazine and is one of my family's favorite. It takes a little bit of time to prepare and cook but is well worth the effort. Very unique taste with the gorgonzola and the sweetness of the onions. Enjoy!
- 3 lbs yukon gold potatoes, peeled and quartered
- 1 3⁄4 teaspoons salt, divided
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon olive oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh rosemary or 1⁄2 teaspoon dried rosemary
- 1⁄2 cup butter or 1⁄2 cup margarine
- 3⁄4 cup half-and-half
- 3⁄4 cup crumbled gorgonzola or 3⁄4 cup blue cheese
- 3⁄4 teaspoon pepper
- fresh rosemary, to garnish
- Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender.
- Drain and keep warm.
- Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender.
- Add garlic, and cook 3 minutes.
- Stir in rosemary; remove from heat.
- Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended.
- Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper.
- Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
- Broil, 3 inches from heat, 5 minutes or until top is lightly browned.
- Garnish, if desired.
Very good potatoes. Rave reviews from the family and requests for the recipe. The onions did not caramelize for me in the time allotted in the recipe, though, I needed at least 20 minutes more. These even tasted better the next day! AS leftovers, I may have given them a 5-star-rating. They are definitely a lot of work, though.
Best alternative to plain mashed potatoes ever!!! Made this for my very first Christmas dinner and they did not disappoint! I made them exactly as the recipe stated. These were super yummy and very rich in taste. I served a HoneyBaked Ham and this recipe paired very well with it! THE ONLY CAUTION--- I would give is if you need to keep this dish warm by keeping it in a warming drawer or in your oven on warm, the potatoes do not keep their shape and end up becoming "runny." So if you can make this dish last so you do not have to keep it warm that would be for the best so they don't loose their shape.
I made for Christmas Eve dinner and they were a hit. I discovered as I was preparing them that one of my guests was allergic to Rosemary so had to omit, but will certainly add the next time. I did not dollop the top either, but prepared all else as written. Delicious and will make again.