- make this recipe
- user reviews ()
- 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup chopped sweet onion
- 2 tablespoons minced garlic
- 2 tablespoons butter
- 1/4 cup dry white wine or reduced-sodium chicken broth
- 1/2 cup whipping cream
- 4 ounces blue cheese, crumbled
- Sliced green onion (optional)
1. In a 4-quart Dutch oven cook potatoes with 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 minutes or until tender.
2. Meanwhile, in a small saucepan cook onion and garlic in hot butter until onion is tender. Stir in wine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until reduced to 1/2 cup.
3. Drain potatoes. Mash with a potato masher or beat with an electric mixer on low speed. Add wine mixture, 1/2 teaspoon salt, and 1/4 teaspoon back pepper. Gradually beat in whipping cream to make potato mixture light and fluffy. Fold in blue cheese. Top with green onion. Makes 10 (1/3-cup) servings.
- Servings Per Recipe 10,
- cal. (kcal) 210,
- Fat, total (g) 10,
- chol. (mg) 31,
- sat. fat (g) 6,
- carb. (g) 25,
- Monosaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 1,
- pro. (g) 5,
- vit. A (IU) 340,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 418,
- Potassium (mg) 430,
- calcium (mg) 81,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
