Mashed potatoes with blue cheese, Port, and onions

As I sulked in blizzard envy, I cooked my way through holiday homesickness. I made these potatoes on what was supposed to be a roast chicken dinner night, then I craved beef. I made chicken the next night, and these potatoes went well with both of them. Their flavor improved the next day. Great to make ahead. Hope you all had a wonderful holiday!

Blue Cheese, Port, and Onion Mashed Potatoes

serves 4-6

2lbs Yukon golds or russet potatoes, cut into 1 1/2 inch chunks, peeled if desired

1/2 cup heavy cream

6 tbls. unsalted butter

1 tsp. fresh lemon thyme, chopped

1/4 tsp. freshly ground black pepper

1/4 tsp. freshly ground white pepper

3 ounces Danish Blue cheese, or other mild blue cheese, none of that pre-crumbled mess

1 large yellow onion, thinly sliced

1 tbls. butter

1 tbls. olive oil


1/3 cup of ruby port

A lovely local Port

Place potatoes in cold water and bring to a boil. Add a few generous pinches of salt. Gently boil until tender, about 25 minutes.

Add chopped thyme to cream, and bring to a boil. Keep warm.

While potatoes are boiling, pre-heat a large saute pan over medium-low heat. Add 1 tbls. butter and 1 tbls. olive oil. Add sliced onion, and saute for 20 minutes. Add Port and saute for another five minutes.

When potatoes are done, add cheese, butter, cream mixture, and salt and pepper to taste. Mash as desired with mixer, or hand masher. Stir in onions.

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