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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Blue Cheese-Garlic Potatoes

Makes: 12 to 14 servings
Serving size: 1/2cup Yield: about 7 cups
Prep 20 mins Cook 12 mins to 15 mins
Blue Cheese-Garlic Potatoes
Ingredients
  • 3  pounds  russet or Yukon gold potatoes, peeled and cubed
  • 1 1/2  teaspoons  salt
  • 1/4  cup  olive oil
  • 2  garlic cloves, thinly sliced
  • 4  ounces  crumbled blue cheese
  •  Crushed red pepper flakes
Directions

1. In a Dutch oven combine potatoes, water to cover, and about half of the salt. Bring to boiling. Reduce heat and simmer, covered, until potatoes are tender, reserving 1/2 cup cooking water. Drain potatoes and return to pot.

2. In a skillet heat olive oil with garlic and cook for 1 minute until garlic starts to brown. Mash into potatoes along with cooking water, crumbled blue cheese the rest of the salt, and crushed red pepper to taste.

Nutrition Facts (Blue Cheese-Garlic Potatoes)
  • Servings Per Recipe 12,
  • cal. (kcal) 156,
  • Fat, total (g) 9,
  • chol. (mg) 8,
  • sat. fat (g) 3,
  • carb. (g) 15,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 4,
  • vit. A (IU) 97,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 453,
  • Potassium (mg) 353,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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