Blue Cheese Mashed Potatoes

This recipe is the side kick to the Buffalo Chicken Meatloaf we had. I wanted to have something to go along with the meatloaf, but I wasn't sure what to make. I had tossed around the idea of just having a veggie, but then second guessed myself and decided I wanted something better. So I got to thinking, what if I used some of the flavors from the meatloaf to make a side dish. Then I realized I had some leftover red skin potatoes at home and thought I could turn those into blue cheese mashed potatoes!! I was nervous about trying them out, but they turned out wonderful and were so creamy. They really complimented the Buffalo Chicken Meatloaf! I do have to say, I just sorta "made it all up" so my measurements may not be exact, but the good thing about mashed potatoes is that you can give them a taste and then add more to them if it needs it :o)

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)

sea salt

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.