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Ingredientes
- 3 lb Yukon gold potatoes peeled, quartered
- 1 3/4 tsp salt divided
- 2 Tbsp. butter or possibly margarine
- 1 Tbsp. extra virgin olive oil
- 2 med onions diced
- 4 x garlic cloves chopped
- 2 tsp minced fresh rosemary (or possibly 1/2 tspn dry rosemary)
- 1/2 c. butter or possibly margarine
- 3/4 c. half-and-half
- 3/4 c. crumbled Gorgonzola or possibly blue cheese
- 3/4 tsp freshly-grnd black pepper Fresh rosemary sprigs for garnish
Direcciones
- Bring potato, 1 tsp. salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 min or possibly till tender. Drain and keep hot.
- Heat 2 Tbsp. butter with oil in a skillet over medium heat; add in onion, and cook, stirring often, 12 to 17 min or possibly till tender. Add in garlic, and cook 3 min. Stir in rosemary; remove from heat.
- Mash potato with a potato masher; stir in 1/2 c. butter, half-and-half, and cheese till blended. Stir in onion mix, remaining 3/4 tsp. salt, and pepper.
- Spoon sufficient mix into a decorative, ovenproof dish or possibly 13- by 9-inch baking dish to fill bottom; pipe or possibly dollop remaining mix over top.
- Broil, 3 inches from heat, 5 min or possibly till top is lightly browned. Garnish, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 6 servings | |
| Calories 485 | |
| Calories from Fat 264 | 54% |
| Total Fat 30.05g | 38% |
| Saturated Fat 17.87g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1075mg | 45% |
| Potassium 1093mg | 31% |
| Total Carbs 46.61g | 12% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.97g | 2% |
| Protein 10.05g | 16% |
