Liberty Vineyards & Winery - www.libertywinery.com
(716) 672-4520, email@example.com
2861 US Route 20, Sheridan, NY 14135
Bacon, Blue Cheese and Garlic Mashed Potatoes
- 6 cloves garlic
1 teaspoon olive oil
2 pounds red potatoes, peeled and cut into chunks
4 ounces cream cheese, softened
1/2 cup butter, softened
Milk or cream (1/4 to 1/3 cup)
4 ounces Danish blue cheese crumbles
6 slices cooked bacon, crumbled
2 tablespoons fresh parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon sea salt
- Preheat oven to 400° F. Cut ends off unpeeled garlic cloves. Place the cloves on a piece of aluminum foil and drizzle with olive oil. Wrap tightly and place in oven. Bake until cloves are soft, approximately 30 minutes.
In the meantime, place potatoes in Dutch oven. Add water to cover, place on stove and bring to a boil. Reduce heat; continue to boil until tender, approximately 15 to 20 minutes.
Remove garlic cloves from oven; cool 10 minutes. Squeeze garlic from skins and mash with a fork. Drain potatoes. In pan, mash potatoes, gradually adding cream cheese, butter, garlic and some of the milk. Add milk to desired consistency. Stir in blue cheese, bacon, parsley, pepper and salt. Serve.