I’m really good at following directions. Okay, that’s a lie. But I do make an effort to oblige with requests from hosts when they ask me to bring a specific dish to get-togethers. Yes, even if that means making something that isn’t a salad, or an appetizer, or something I’ve never even ventured to make before.
Okay I lied again. So I have made mashed potatoes before. But it’s really a stretch to called what made mashed potatoes. You see, many years ago, long before almond, soy, or coconut milk were celebrated as dairy free milk options, my mom bought me lactaid milk. And many holidays ago, long before What Kate Ate existed, I royally screwed up a batch of mashed potatoes by adding some lactaid milk to a potentially great batch of taters.
My family still harasses me to this day.
I was a little bit shy about making mashed potatoes, (okay, so I’m far from shy) but I knew that as long as I avoided lactaid milk and added a wow factor to the dish, I’d be fine.
And with a little courage and a lot of dairy, blue cheese mashed potatoes were born.
Blue Cheese Mashed Potatoes
Small red potatoes
Milk of choice
Good quality blue cheese
A clove of garlic
Bring potatoes to a boil, drain and place back into pot. Smash red potatoes, adding a dash of milk, a handful of blue cheese crumbles, and some minced garlic. Continue to mash potatoes and add milk and more cheese until you reach your desired consistency and flavor.