Categories: Hot Side Dishes
Ingredients
- 6 tablespoons unsalted butter, plus more for baking dish
- 2 cloves garlic, peeled and smashed
- 1 tablespoon finely chopped rosemary leaves
- Freshly cracked black pepper
- 6 Yukon gold potatoes, peeled and cut into chunks
- Kosher salt
- 1 1/4 cups crumbled blue cheese
Directions
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Butter a 6 to 8 cup shallow baking dish.
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In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted.
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Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
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In a large pot, add the potatoes, cover with water and add a heavy pinch of salt.
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Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender.
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Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly.
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Mash the potatoes.
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Preheat the oven broiler.
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Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese.
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Mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese.
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Broil until the cheese is golden and melting, about 3 minutes.
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Remove the potatoes from the oven and serve.