- 1 pound red potatoes, scrubbed and quartered
- 2 to 3 ounces Gorgonzola cheese
- 2 tablespoons butter
- 1/4 cup milk or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon pepper
Place potatoes in a pot of boiling salted water to cover, and cook until tender, 15 to 20 minutes.
Transfer cooked potatoes to a bowl and add Gorgonzola, butter, milk, salt and pepper. Mash potatoes, skins and all, until fairly smooth. Add a little extra milk if the potatoes are too dry.
You may make these potatoes up to one day in advance. Transfer them to a casserole dish and store them covered in the refrigerator. To serve: Bake at 350° F for 20 to 25 minutes or until heated through.