Blue Cheese Mashed Potatoes
(recipe by Liesl)
6 - 10 small red skin potatoes washed and cut into quarters
1/2 skim milk (maybe more, maybe less)
fresh cracked pepper
fresh parsley (just a handful of rough chopped parsley)
reduced fat blue cheese crumbles (I used about 3 tablespoons...just add to taste)
Put potatoes in a pan filled with water over medium high heat. Bring potatoes to a boil and cook until fork tender. Remove from heat and strain.
Put cooked potatoes in a deep bowl. Add milk, parsley, salt and pepper. Using a hand mixer blend together until somewhat smooth, but still has a few chunks to it. (Or you can make them completely smooth, I just wanted to have mine somewhat chunky.) Add blue cheese and stir with a spoon to incorporate into potatoes. Serve warm.