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Gorgonzola Cheese Spread
Serves 4
4 ounces Gorgonzola cheese (about 1 cup crumbled)
3 tablespoons cream cheese, softened
1 tablespoon brandy
¾ teaspoon freshly ground black pepper, or to taste
Crackers, crostini or celery, as an accompaniment
1. Using hand mixer on medium speed, beat Gorgonzola, cream cheese, brandy
and pepper until thoroughly combined. Mixture should be consistency of peanut
butter.
2. Serve with crackers or your favorite accompaniment.
Perfect Mashed Potatoes
Serves 4
1 pound russet potatoes (about 2 medium potatoes)
1 teaspoon salt
4 cups cold water
1/3 cup half-and-half
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
1. Peel potatoes, and cut into ½-inch dice. Place in medium sauce pan with salt
and cold water. (Note: Potatoes should be covered with water.) Cover, and bring
to boil over high heat. Reduce heat and simmer rapidly until potatoes are tender,
about 20 minutes.
2. Drain liquid, leaving potatoes in pan; reserve cooking liquid. Place pan back
over medium-high heat for 1 to 2 minutes to remove all excess moisture. (Note:
Potatoes should be somewhat dry.)
3. Heat half-and-half and butter in small sauce pan over medium heat; set aside.
4. Using hand mixer on low speed, beat potatoes until broken up. Carefully pour
half-and-half and butter heated mixture into potatoes, and increase mixer speed
to medium. Beat until light and uffy. If mixture appears dry, add a bit of reserved
cooking liquid.
5. Taste, and season as needed with salt and pepper. Serve immediately.