Herbed Mashed Potatoes With Roquefort

Ingredients

• 4 pounds baking potatoes, peeled and halved
• 1 cup milk
• ½ cup heavy cream
• 7 ounces unsalted butter (2 sticks less 1 tablespoon)
• 2 to 3 gratings fresh nutmeg
• ¼ cup mixed fresh herbs (use any combination of parsley, chives, thyme, rosemary or tarragon)
• Salt and freshly ground pepper to taste
• ¼ pound Roquefort, crumbled into small pieces (see note)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    966 calories; 62 grams fat; 39 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 87 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 18 grams protein; 179 milligrams cholesterol; 637 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Place the potatoes in lightly salted cold water to cover. Boil until their centers can be pierced easily with a knife, about 12 to 15 minutes. Drain the potatoes.
2. In a medium-sized saucepan, scald the milk and cream. Add the butter and continue cooking until the butter melts.
3. Place a ricer over a large saute pan and push the potatoes through the ricer.
4. Place the pan with the potatoes over medium heat and, stirring with a wooden spoon, gradually pour in the scalded milk. Mix until the potatoes are smooth and creamy.
5. Fold in the herbs and seasonings.
6. Serve on warm places and sprinkle with Roquefort cheese.

• Goat or sheep cheese can be substituted for Roquefort. To do so, cut the goat or sheep cheese into 1/4-inch disks. Place two disks over each portion of mashed potatoes.

35 minutes