2 pounds russet potatoes, peeled and cut into 1 inch chunks
½ cup whole milk
¼ cup butter
Salt and black pepper to taste
Zest of 1 lemon
2 tabelspoons Italian parsley, minced
¼ cup blue cheese, crumbled (I like Pt. Reyes or Chiriboga bleu. Both are creamy, and relatively mild with a nice sweetness)
Boil potatoes in salted water until fork tender, about 20 minutes.
Drain and return potatoes to the pot and shake over low heat to help dry them completely. Mash potatoes with a masher or wire whisk until no lumps remain. Add milk, mashing until smooth. Add butter, salt, pepper, lemon zest, and blue cheese. Mash vigorously until potatoes are light, fluffy and smooth. Fold in parsley and serve warm.
The rich pungency of blue cheese is a great foil for the tannic structure of Petit Verdot. The creamy texture of these cheesy potatoes will mellow out the roughness of the wine and let more fruit and subtle flavors emerge. The lemon zest and parsley adds a freshness that enhances all the nuances in both the wine and potatoes.
Napa Valley, Dollarhide Estate Vineyard Petit Verdot
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