Chives

Blue Cheese and Chive Mashed Potatoes
(From The Amish Cook’s Family Favorite Recipes)

2 pounds russet potatoes, peeled and cut into 1 ½ inch chunks

½ cup crumbled blue cheese

4 tablespoons (1/2 stick) butter

¼ cup snipped fresh chives

½ teaspoon garlic salt

¼ teaspoon black pepper


Cook the potato chunks in boiling water in a medium saucepan until they are fork-tender,

15-20 minutes. Drain the potatoes well, return them to the pot, and mash them with a

potato masher until smooth. Stir in the blue cheese, butter, chives, garlic salt and pepper

until thoroughly combined. Return the mashed potatoes to the stove and cook for a few

minutes more, until very hot.