Recipe - Blue Cheese Potatoes

1 pound White or russet potatoes;
peeled and quartered
4 Cloves garlic; peeled
One fourth cup Crumbled blue cheese
One fourth cup Buttermilk
2 tablespoon Chopped fresh parsley
2 tablespoon Chopped fresh chives;
(optional)
One fourth teaspoon Salt; (optional)
One fourth teaspoon White pepper

Bring large pot of water to a boil. Add potatoes and garlic; cook until
potatoes are forktender, about 20 minutes. Drain well. Return potatoes and
garlic to pot; cook over low heat for 2 minutes. Remove from heat. In large
bowl, combine potatoes and garlic, blue cheese, and buttermilk. Using a
potatoe masher or fork, mash potatoes until smooth and creamy. Stir in
seasonings. Place in serving bowl and serve immediately.

To reheat leftovers: Reheat in microwave using a microwavesafe dish and
micro on HIGH until potatoes are heated through. If potatoes become too
thick, stir in a little buttermilk until the desired consistency is
reached. Serve immediately.

Per Serving:
160 calories, 3 grams fat (15%),
30 grams carbohydrates, 5 grams protein.

Posted to Digest eatlf.v097.n024 by Abtaxel Abtaxel@aol.com on Jan 21,
1998