Blue Cheese Mashed Potatoes

Ingredients

4 large Idaho potatoes (about 3 pounds)
1 3/4 teaspoons salt
1/2 cup heavy cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
6 ounces Roquefort, or other French blue cheese such as Bleu d'Avergne or Fourme d'Ambert
2 tablespoons minced fresh parsley leaves

Instructions

Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.

Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
Serve immediately.

Yield: 4 to 6 servings