Creamy smooth and mildly tangy mashers with a satisfying almond crunch.
Savories & Sides
3 large baking potatoes, such as russet
3 tablespoons unsalted butter
1/4 cup milk
1/2 cup crumbled Gorgonzola cheese
1/2 cup Mandelin Natural Whole Almonds, roasted
Salt and pepper to taste
Bring a medium pot of water to a boil.
Meanwhile, peel potatoes and cut into quarters. Cook potatoes in boiling water, covered, for 20-25 minutes, until easy to pierce with a fork. Drain in a colander.
Return potatoes to pot and add butter. Let butter melt a minute or two, and then mash potatoes using a mixer on low speed. Slowly add milk while mashing, and then increase speed to medium, blending just until smooth.
Stir in cheese and almonds.
Season with salt and pepper and serve.
Almond Board of California