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Title: Roquefort Mashed Potatoes
Yield: 6 Servings

Ingredients

      3 lb yukon gold potatoes; peeled
           -and cut into 1" pi
    1/4 c  olive oil
      6    cloves garlic; minced
    3/4    cuo Roquefort cheese;
           -crumbled
    1/2 c  milk
      6 tb butter
           ground white pepper

Instructions

Cook potatoes in large pot of boiling salted water until tender, about
10 minutes. Drain. Return potatoes to same pot. Using electric mixer,
beat to break up potatoes, about 1 minute.
Heat oil in heavy medium saucepan over low heat. Add garlic and stir
until tender but not brown, about 4 minutes. Add to potatoes. Add
cheese, milk, and butter to potatoes and beat until smooth. Season to
taste with salt and white pepper. (Can be made 2 hours ahead. Cover;
let stand at room temperature. Rewarm over low heat, stirring often.)

Description:
"At Grill 23, they prepare this dish using Yukon Gold potatoes, which
give it an attractive gold color."
Source:
"Bon App‚tit, April 1995"

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Per serving: 250 Calories (kcal); 25g Total Fat; (90% calories from
fat); 4g Protein; 2g Carbohydrate; 46mg Cholesterol; 381mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

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