Prep 0 mins
Cook 20 mins
- 1 -2 lb yukon gold potato, peeled
- 4 tablespoons butter
- 1⁄2 cup milk or 1⁄2 cup cream
- salt and pepper
- 1⁄4-1⁄2 lb blue cheese, crumbled
- Boil potatoes in salted water until tender.
- Drain and place in a large bowl.
- Add butter, milk, and a pinch of salt and pepper to taste.
- Smash with fork leaving some large pieces.
- Lightly toss in blue cheese.