russet potatoes, peeled cut into 1 in cubes
crumbled cream blue cheese
whole milk, heated
( or more)
2 1/2 teaspoons
- Cook potatoes in a large pot of salted boiling water until very tender about 15 minutes.
- Drain potatoes and return to pot.
- Add cheese and milk mash until smooth adding more milk if necessary.
- Stir in rosemary.
- Salt and pepper to taste.