Tuesday, May 29, 2012
I made some excellent mashed potatoes with my fresh chives. Based on a twice baked potato recipe, I started with the wrong type of backing potatoes so opted for mashed.
I tend to just throw a dish together. No measuring seems easier!
Mashed potatoes with Chives and Blue Cheese:
Bake several thin skinned potatoes for one hour at 375 (I did about 5). Cut them into chunks and mash them. I leave the skins on.
Combine in a bowl-
A little milk, 2 Tbs or so
Crumbled blue cheese (lots)
Chopped fresh chives (lots- at least 1/4 cup)
Salt and Pepper (optional)
Mix with the mashed potatoes and put back in the oven to bake some more. After 10 minutes or when they are nice and hot, take out and enjoy.